Open-Face Omelet Arnold Bennett
This simple dish from Good Things Café is named after the British novelist.
Recipe information
Yield
Makes 2 servings
Ingredients
4 large eggs
1 tablespoon butter
3/4 cup flaked smoked whitefish* (about 3 1/2 ounces)
1/4 cup grated sharp white cheddar cheese
1 tablespoon whipping cream
* Smoked whitefish is available at some supermarkets and specialty foods stores.
Preparation
Step 1
Preheat broiler. Whisk eggs in large bowl to blend. Sprinkle with salt and pepper. Heat 10-inch broiler proof nonstick skillet over medium-high heat.
Step 2
Add butter and let brown. Add eggs to skillet; stir with heatproof spatula until eggs are softly set but still a little runny, about 30 seconds. Sprinkle smoked whitefish and cheddar cheese over eggs, then drizzle with cream. Broil until omelet is set and golden brown at edges, about 1 minute. Slide omelet out onto platter. Cut omelet into wedges and serve.
