Arbroath Smokie Omelette
This omelette is a variation on Omelette Arnold Bennet. The omelette is served with a creamy cheesy sauce and radicchio and watercress.
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Cooking tools:
- Skillet
- Saucepan
- Whisk
- Grater
- Plate
Ingredients
- 400g Arbroath smokie, flesh
- 400ml full fat milk
- 5 eggs, beaten
- Salt
- pepper
- 25g butter
- 15g plain flour
- 50ml double cream
- 200ml milk from the poaching liquor
- 100g cheddar cheese, grated
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