Made with cream, parsley and chives, the French fish omelette is a must try at home.


  • ¼ smoked cod fillet – cooked in milk until softened and meat broken apart

  • 2 eggs

  • 50ml cream

  • Chopped parsley

  • Chopped chives

  • Salt and pepper to taste


  • 1.

    Whisk eggs with cream and add parsley, chives and seasoning.

  • 2.

    Heat omelette pan on stove with a small amount of olive oil.

  • 3.

    Add egg mix to pan, once the egg starts to set add cod pieces.

  • 4.

    Put pan in oven and cook for 6 minutes at 230°c or until set.

  • 5.

    Serve with baby herbs as garnish.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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To help Francophiles and Aussie French fanatics get it right this Bastille Day, Sydney-based French connoisseur, Angela Gallagher, owner of award-winning French venues, Le Pub, and Rhonny Ghantous, venue Head Chef, are sharing some of their favourite French recipes.

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