Whitefish Omelette

The ability to make an omelette is something that I believe everyone should know and learn how to do. Once you have this ability you can create a variety of different omelettes that feature various fillings. A Jewish deli favorite is to pair smoked fish with eggs in the morning for breakfast. A common menu item at a Jewish deli might include salmon and eggs, or a whitefish omelette. This is a very easy dish to replicate at home. If you cannot find smoked whtiefish locally do not worry. You can replicate the taste with a whitefish like cod by adding more salt than usual.

Ingredients:
1/4 cup of smoked whitefish, or cooked seasoned whitefish
3 eggs
half an onion sliced
salt
ground black pepper
tablespoon of water
butter

Method:
In a medium mixing bowl crack the 3 eggs and whisk them with the tablespoon of water, salt, and pepper. In a egg pan melt a pad of butter and cook the onions for about 4 minutes. When the onions have browned you should add the eggs to the pan. When you add the eggs to pan you should let the eggs set for about 30 seconds before moving the eggs around but be aware that we are not making scrambled eggs. Once the omelette starts to take shape lift the edges with a spatula and make sure the uncooked eggs make it to the edge. Once the omelette starts to lose its moisture add the precooked seasoned white fish and cook for another minute. Then lift one side of the egg pancake and fold over. Slide the finished omelette onto a plate to serve.