Fish and Seafood Omelette
A fish and seafood omelette made with fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g sole fillet (ready to cook)
- 200 g zucchini
- Salt
- 100 g cocktail tomatoes
- 1 Garlic clove
- 2 tbsp olive oil
- 8 eggs
- 2 tbsp chopped parsley
- 2 Tbsp whipping cream
- black pepper (ground)
- nutmeg
- 100 g peeled freshwater crayfish tail
- 50 grated Parmesan cheese
- parsley for garnish
Instructions
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1.
Preheat the oven to 180°C fan-forced.
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2.
Wash, pat dry and cube the sole. Wash, peel and grate the zucchini coarsely. Salt it and let it sit in water for about 5 minutes, then pat dry. Cut the tomatoes in half. Peel and finely chop the garlic, then sauté with the zucchini in hot olive oil in an ovenproof pan.
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3.
Whisk the eggs with parsley and cream, seasoning with salt, pepper and nutmeg. Pour half of the mixture into the pan. Remove from heat and arrange the sole, tomatoes and crayfish in the pan. Pour the remaining egg over everything and sprinkle with Parmesan.
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4.
Bake in the oven for 15-20 minutes until set. Serve garnished with parsley.
