Kedgeree inside an Omelette

Kedgeree is believed to be brought from India by returning British Colonials. Or, it is argued, it may have originated from Scotland and was taken to India by Scottish Troops during the British Raj. Either way it is an Anglo Indian Breakfast dish, that you have to try at least once in your life. If only because it has a funny name!

This is one of my low fat creations, using Egg Whites for fat free, high protein goodness. But as always of course just use Whole Eggs if you are not on a diet.

Ingredients:

(serves 1 @ 9 Weightwatchers points)

90g Arbroath Smokie (or cooked smoked Haddock), flaked and all bones removed

50g cooked brown Basmati Rice

50g Frozen Peas

1 tsp Olive Oil

1 red Onion, chopped

2 Garlic Cloves, chopped

2 green Chillies,  chopped

10 Curry Leaves

1 tsp Brown Mustard Seeds

1/2  tsp Garam Masala

4 Egg Whites

chopped Parsley

Sautee the Onion, Garlic, Chillies, Mustard Seeds and Curry Leafes in the Olive Oil on a low heat to soften but not colour. I covered the pan with a lid for some of the time to help it all along.

Add the cooked Rice, Smoked Haddock, Garam Masala and Peas to the pan, stir gently and cover again to heat everything through.

Check the seasoning and keep warm.

Make a large Omelette, using Cooking Spray with the Egg Whites. (or whole Eggs)

I found using a wok works very well. Don't turn the Omelette over, but spread the hot rice all over.

Fold the sides of the omelette over the rice.

Now fold the Omelette over and serve on a warmed plate with some tomato slices and sprinkle with Parsley or Coriander.