Parsnip, smoked trout and dill omelette – Food & Home Magazine
This omelette combines the earthy sweetness of parsnips with the savoury richness of smoked trout, all wrapped up in fluffy eggs and topped with fresh dill.
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Cooking tools:
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- Peeler
- Chef's knife
- Cutting board
- Measuring spoon
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Ingredients
- 1 tbsp olive oil
- 6 medium parsnips, peeled and cut into strips
- 4 extra-large eggs, beaten
- 2 tbsp chopped fresh dill + extra, to garnish
- salt
- freshly ground black pepper
- 1 tbsp salted butter
- 200g smoked trout fillets
- crème fraîche, to serve
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