Spinach and Smoked Fish Omelette

Perfect Saturday morning breakfast best enjoyed with a giant sized mug of builders tea.

Recipe (per omelette)
2 eggs, beaten
A small fillet of smoked white sustainably sourced fish - cod/haddock/pollack etc (undyed if you can get it)
A large handful of spinach
Freshly ground black pepper

Gently poach the fish in a pan of water or milk until it is just cooked. Lift the fish out of the pan and flake it into small pieces.

Add the spinach to the water for about 30 seconds until it has softened slightly.

Drain the spinach and squeeze out the moisture from it. Set the fish and spinach to one side.

Heat a little oil in an omelette/frying pan on a low to moderate heat and add the beaten eggs.

After a couple of minutes, scatter the spinach and flaked fish on top of the cooking eggs and season with black pepper.

Place the pan under a preheated grill until the eggs are fully cooked.