Omelet Arnold Bennett

• 6 large eggs
• 6 ounces haddock smoked
• 23 cup cream heavy
• 1 x butter
• 2 ounces cheddar cheese, very old, sharp finely grated
• 1 pinch dill weed
• 1 pinch salt and black pepper

1. Prepare the fish by poaching it lightly (5 minutes) and then breaking it up into nice large flakes.
2. Whip the cream and fold in the grated cheese.
3. Add the fish and set aside.
4. (The remaining steps are a basic omelet recipe and can be used with any filling.
5. Crack the eggs, beat them up with the dill, salt and pepper.)
6. Meanwhile heat a frying pan.
7. Add a knob of butter and let it melt.
8. When it has stopped frothing and is just beginning to go brown...
9. Slop in half the egg mixture and immediately return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle and allow the un-solidified egg to run onto the exposed pan.
10. While it is still a mixture of fluffy and runny, add the haddock and cream mixture.
11. Continue to cook until underside begins to turn golden brown.
12. Fold over and serve on a hot plate with bread and butter immediately.
13. (You can't leave it in the oven for ten minutes while you do another!)

eggs, haddock, cream heavy, butter, cheddar cheese, dill weed, salt

Taken from recipeland.com/recipe/v/omelet-arnold-bennett-47291 (may not work)