Spinach omelette Arnold Bennett


350ml whole milk

250g undyed smoked haddock fillet

1 bay leaf

50g unsalted butter

2 ½ tbsp plain flour

260g spinach, wilted

pinch freshly grated nutmeg

5 eggs, lightly whisked

25g parmigiano reggiano



1 Preheat the grill to high. Put the milk, fish and bay leaf in a pan; simmer for 5-6 minutes. Pour the milk into a jug, then lift out the fish, removing and discarding any skin and bones.

2 Melt 40g butter in the pan, stirin the flour; cook for 1 minute. Add the milk, a splash at a time. Simmer for 5 minutes, stirring. Take off the heat, discard the bay and flake in the fish. Add the spinach and nutmeg; season.

3 Melt the remaining 10g butterin an ovenproof frying pan; addthe eggs. While still slightly liquid on top, spread the sauce over the omelette. Grate over the cheese and grill for 3-4 minutes.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 25 minutes
  • Total time: 35 minutes, plus cooling

Serves: 4 as a starter

Nutritional Info

Typical values per serving:

Energy 1,643kJ
Fat 24.7g
Saturated Fat 12.6g
Carbohydrate 14.9g
Sugars 5.2g
Protein 28g
Salt 1.8g
Fibre 1.8g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Sun Mar 01 16:17:00 GMT 2015.