The only problem with making custard ice cream is that you get left with loads of egg whites, but you mustn’t throw them away. Egg whites freeze really well, so I tend to put them in a carton marked with the quantity and keep them in the freezer until the day comes when I am brave enough to try making macaroons. If you keep a tally you can keep adding whites to the carton until you have enough to make a massive meringue. And if you don’t fancy freezing your leftover whites you can use them to make this tasty tortilla with smoked cod and potato. I served it for dinner with some homemade parsley, mint and walnut pesto and a mixed salad. My daughter scoffed it down hungrily and I also thought it was scrummy, particularly for such a low-fat meal. Well, it was virtuous until I ate a load of double-custard ice cream for dessert.
Smoked cod and potato moon omelette
Serves 1 (and a baby)
4 egg whites
1 clove garlic
Smoked cod fillet
Salt and pepper
Peel, halve and par-boil the potatoes in plenty of water. When they have about five minutes left to cook, place the smoked cod, thyme and bay leaf in a steamer above the potatoes and season well with black pepper. Let the potatoes and fish cook for a few minutes.
Slice the potatoes and roughly flake the fish. Heat a little vegetable oil in an omelette pan until very hot, cover the bottom of the pan in slices of potato and leave to brown for a couple of minutes; add the chopped garlic and then layer up the fish and remaining sliced potato to make a ‘sandwich’.
Pour over the seasoned egg whites and leave to cook on the hob until the base of the omelette is firm. Finish under a hot grill, until the egg is cooked.
Serve the omelette upside-down with fresh pesto and salad.
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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