Arnold Bennett Egg Skillet
This take on the classic Arnold Bennett omelet comes from the Phoenicia Diner in Phoenicia, New York. You can substitute any smoked white fish for the trout.
Nutrition
Calories: 230 kcalCarbohydrates: 1 gProtein: 19 gFat: 16 gSaturated Fat: 7 gCholesterol: 335 mgSodium: 170 mg
Ingredients
- 6 large eggs beaten
- 2 Tbsp. creme fraiche
- 2 Tbsp. minced fresh chives plus extra for garnish
- Salt
- 1 Tbsp. unsalted butter
- 4 oz. smoked trout broken into coarse pieces
- 2 Tbsp. grated Parmesan cheese
Instructions
- 1. Whisk eggs, creme fraiche, chives, and a pinch of salt in a medium bowl until well combined.
- 2. Melt butter in a medium nonstick skillet over medium-high heat until foaming. Add egg mixture, trout, and cheese and cook, stirring constantly, until the eggs form small curds and are no longer runny, 2 to 3 minutes. Garnish with chives and serve.
- Source: Hannaford fresh Magazine, March - April 2016