In order to use up the leftover fish we roasted on Friday, Zak made this delicious and flavorful omelet on Sunday morning. It turned out absolutely beautifully – creamy eggs and buttery cheese against the sea-salty goodness of the arctic char and the bright note from the parsley. I wasn’t planning on eating breakfast today, but ended up devouring about half of this omelet and toast because it was so delicious. Though slightly fancier than your average omelet, it was about as quick and easy as it gets.
Arctic Char and Mostly-Egg White Omelet
1 tbs. corn oil
1 .25 lb. fillet oven roasted arctic char, roughly chopped
3 eggs, whites and yolks separated
1/2 cup curly leaf parsley, chopped
1/4 cup shredded Mexican cheese blend
Kosher salt and freshly cracked black pepper
In small bowl, beat together three egg whites and one yolk. Season with kosher salt and freshly cracked black pepper
Heat corn oil in a 10″ cast iron skillet over medium heat. Add beaten eggs and tilt pan to form a single uniform layer. Once bottom off eggs have just set, add arctic char, parsley, and cheese. Fold omelet in half and cook 30-45 seconds. Flip and cook another 30-45 seconds.
Serve with a slice of wheat toast topped with some parsley for garnish.