Whitebait Omelette

Method

• Step-by-Step Method: Whitebait Omelette
• Preheat a non-stick frying pan over medium heat
• Crack eggs into a bowl
• Whisk eggs until the yolks and whites are fully combined
• Season whisked eggs with salt and pepper to taste
• Set eggs aside
• Finely chop onion, bell pepper, and parsley if not already prepared
• Add butter and olive oil to the heated frying pan
• Allow butter to melt fully and combine with olive oil
• Add chopped onion and bell pepper to the pan
• Sauté onion and bell pepper until softened and fragrant
• Gently add whitebait to the pan and cook for 1-2 minutes, stirring lightly
• Evenly distribute cooked vegetables and whitebait across the pan
• Pour whisked eggs evenly over the whitebait, onion, and bell pepper mixture
• Allow omelette to cook undisturbed until the edges begin to set
• Using a spatula, gently lift the edges, tilting the pan to let uncooked egg flow underneath
• Continue cooking until the top is just set but still slightly moist
• Sprinkle chopped parsley over the surface of the omelette
• Fold omelette in half or slide onto a plate as desired
• Serve immediately while hot
• Garnish with additional fresh parsley
• Serve with a simple green salad or charred sourdough
• Optional: Lemon wedge for a tangy accent
• Plate omelette halves overlapping for visual height and show flecks of whitebait