Print Recipe

Smoked Fish Omelet



  • 6 eggs
  • 1/2 cup milk
  • 1 teaspoon all-purpose flour
  • 1/8 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 2 tablespoons snipped dill weed
  • 3/4 pound smoked fish
  • 1/4 cup sliced radishes


  1. Beat eggs, milk, flour and pepper.
  2. Heat butter in 10-inch skillet over medium heat until hot.
  3. Pour egg mixture into skillet; sprinkle with 1 tablespoon of the dill weed. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes, gently lifting edge with fork so that uncooked portion can flow to bottom.
  4. Arrange fish on eggs; place radishes in center of eggs.
  5. Sprinkle omelet with remaining dill weed.
  6. Cut into wedges to serve.

Yields 6 servings

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