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Arnold Bennett Egg Skillet

  • Servings:

    Serves 2 to 4 as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    5 minutes

Ingredients

This take on the classic Arnold Bennett omelet comes from the Phoenicia Diner in Phoenicia, New York. You can substitute any smoked white fish for the trout.
6 large eggs, beaten
2 Tbsp. creme fraiche
2 Tbsp. minced fresh chives, plus extra for garnish
Salt
1 Tbsp. unsalted butter
4 oz. smoked trout, broken into coarse pieces
2 Tbsp. grated Parmesan cheese
Arnold Bennett Egg Skillet

Directions

1. Whisk eggs, creme fraiche, chives, and a pinch of salt in a medium bowl until well combined.
2. Melt butter in a medium nonstick skillet over medium-high heat until foaming. Add egg mixture, trout, and cheese and cook, stirring constantly, until the eggs form small curds and are no longer runny, 2 to 3 minutes. Garnish with chives and serve.
Source: Hannaford fresh Magazine, March - April 2016

Nutrition

Nutritional Facts
Servings Serves 2 to 4
Base Nutrients
Calories 230 kcal (12%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (25%)
Saturated Fat 7 g (35%)
Cholesterol 335 mg (112%)
Sodium 170 mg (7%)
Total Carbohydrates 1 g (0%)
Dietary Fiber 0 g (0%)
Protein 19 g (32%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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