A delicious spin on the classic omelette, Wansford Trout adds a savoury and nutritious touch to this traditional cuisine!
Free range eggs
Toasted pine nuts
Grilled Coconut Halloumi
Salt & pepper
Begin by preparing your ingredients.
Whisk your eggs with almond milk and add a desired amount of salt and pepper. Prepare a frying pan with avocado oil and when hot add your omelette mixture, topping with coconut halloumi before flipping. Towards the end add your broad beans before removing from the pan and putting on a plate to one side.
Add some more oil to the pan and add in a handful of kale, asparagus and onion. Sauté in the oil till soft and tender.
Add on top of your omelette. Sprinkle desired amount of pine nuts
Finish with a good dollop of fresh trout caviar.
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