Smoked eel omelet with tomatoes and herbs
100 g smoked eel fillet
4 large eggs
1 ripe tomato
3 tablespoons grated cheddar
1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried
2 tablespoons finely chopped fresh parsley and dill
oil for frying
Cut the smoked eel fillet into eatable pieces, slice tomato. Break the eggs into a bowl and whisk briefly with a fork. Season, add 2 tablespoons water and tarragon. Mix briefly.
Heat the oil in the pan. Pour in the egg mixture and cook over medium heat for 4-5 minutes, drawing the mixture from the sides to the center until the omelet is half cooked. Add the smoked eel, tomato slices and cheese, put the lid on the pan and cook for another 2 minutes, until the cheese melts.
Slide onto a warmed plate, add chopped parsley and dill and serve immediately. This meal is healthy, delicious and easy to cook.
Cooking time – 15 min.