Did you know eggs are an aphrodisiac? Make your Valentine this scrumptious breakfast in bed. 


  • 4 eggs

  • 2 tablespoons milk

  • salt and cracked black pepper

  • 185g hot-smoked trout, flaked

  • 125g marinated Persian feta, crumbled

  • 2 tablespoons dill sprigs


  • 1.

    Place the eggs in a bowl with the milk, salt and pepper and whisk until fully combined.

  • 2.

    Heat a 20cm non stick frying pan over medium heat. Spray liberally with cooking oil spray and pour in half the egg mixture, swirling to coat the base of the pan.

  • 3.

    Using a spatula, lightly lift and move the omelette around to cook evenly.

  • 4.

    Once almost set, scatter half the smoked trout, feta and some sprigs of dill over one side of the omelette.

  • 5.

    Continue to cook for 30 seconds then carefully fold omelette in half. Cook for a further 30 seconds then gently slide onto a serving plate. Keep warm and repeat with remaining egg mixture and ingredients to make a second omelette.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 431kj
  • Fat Total 27g
  • Saturated Fat 13g
  • Protein 39g
  • Carbohydrate 4g
  • Sugar 3g
  • Sodium 751mg

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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Persian feta is available in most supermarkets these days and compliments the smoked trout perfectly. If unable to find, substitute with goats cheese.

This recipe was provided by the Australian Egg Corporation Limited

For more information about eggs, visit


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