INGREDIENTS

INSTRUCTIONS

FOR THE PUY LENTILS
Put the lentils in a pan with 3 times the amount of water, the garlic, bay
leaf, thyme, carrot and a pinch of salt. Simmer for 15-20 minutes or until
you can crush a lentil between finger and thumb. Take care not to overcook
them. Drain, discard the garlic, bay leaf, thyme and carrot and set aside.
Break the eggs into a bowl, add the cream and season with a little salt and
pepper. Lightly whisk together with a fork until the whites and yolks are
only just combined.
Heat a 20cm (8 inch) frying pan over a low-medium heat. Add the oil or
butter and as soon as it is hot, pour in the eggs and swirl them around a
bit so that they coat the bottom of the pan. As soon as they begin to set
over the base, start stirring them into the centre of the pan with the back
of fork, so that the runny egg can move about and come into contact with
the hot base.
As soon as the omelette mixture stops moving about (but is still very moist
on top) sprinkle ove the flaked haddock, a couple of tbsp of the lentils
and the chopped tarragon and leave for just a few seconds. Lift the pan off
the heat, tilt towards you at an angle of 45 degrees and, using a fork,
release the further most edge of the omelette and roll it over towards the
lower edge of the pan nearest to you. Cover the pan with a plate and then
turn the two over together so that the omelette is now on the plate and eat
straight away.
Converted by MC_Buster.
Per serving: 33 Calories (kcal); trace Total Fat; (4% calories from fat);
1g Protein; 8g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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