Smoked haddock, parmesan and crème fraîche omelette

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A very easy and quick dish for the family, cooked and served in one pan. Similar to a frittata, this omelette is started on the hob and finished under the grill.

Tom Kerridge Recipes

By Tom Kerridge
From Tom Kerridge's Proper Pub Food


  • 850ml/1½pint milk
  • 2 fillets good-quality smoked haddock
  • 30g/1oz butter
  • 15g/½oz plain flour
  • 10 large free-range eggs
  • 150g/5½oz parmesan, grated
  • 1 bunch chives, chopped
  • 2 large free-range egg yolks
  • 150g/5½oz crème fraîche
  • salt and black pepper, to taste