Smoked Basa and Gruyère Cheese Omelette
Here is a rich, flavourful recipe for a Smoked Basa and Gruyère Cheese Omelette that highlights the delicate, flaky texture of smoked basa paired with the nutty, melting goodness of Gruyère.
Ingredients (Serves 1)
- Smoked Basa: 75g (flaked into bite-sized pieces)
- Eggs: 3 large (free-range)
- Gruyère Cheese: 30g (grated)
- Butter: 1 tbsp
- Fresh Chives: 1 tbsp (finely chopped)
- Black Pepper: To taste (salt is usually optional due to the saltiness of the smoked fish and cheese)
Instructions
1. Prep the Ingredients
- Flake the smoked basa into manageable pieces, making sure to check for any stray bones.
- Grate the Gruyère cheese and chop your chives.
- Crack the eggs into a bowl, season with a pinch of black pepper, and beat them thoroughly with a fork until the yolks and whites are completely combined and slightly frothy.
2. Melt the Butter
- Place a non-stick frying pan (around 20–24 cm) over medium heat.
- Add the butter and let it melt, swirling it around to coat the bottom and sides of the pan evenly. Allow it to foam slightly, but do not let it brown.
3. Cook the Eggs
- Pour the beaten eggs directly into the center of the pan.
- Immediately start swirling the pan and stirring the eggs with a spatula in a circular motion to create a thin, even layer of curd.
- Once the bottom begins to set but the top is still slightly creamy and wet (about 1 to 2 minutes), stop stirring and let it sit for 30 seconds.
4. Add the Filling
- Scatter the flaked smoked basa and two-thirds of the grated Gruyère cheese evenly across one half of the omelette. Sprinkle half of the fresh chives over the top.
5. Fold and Serve
- Using your spatula, carefully lift the empty side of the omelette and fold it over the filling.
- Gently slide the omelette onto a warm plate.
- Top with the remaining Gruyère (which will lightly melt from the residual heat) and a final sprinkle of chopped chives. Serve immediately.