A quick modern family inspired recipe with the use of smoked haddock by Alyn Williams - you can change the haddock for another white fish if you wish.
Break all of the eggs into a bowl and whisk and season with salt and pepper - this would be great step to involve the little ones in.
Over a medium heat place a large non-stick pan. Grease the pan with a kitchen towel soaked with a tablespoon olive oil.
Pour just enough egg mixture to cover the bottom of the pan thinly - tilt the pan side to side to check that it’s evenly covered.
Leave to cook until the egg is just set, then remove and plate. Repeat until all three omelettes are cooked.
In another pan, bring to boil the 500ml of milk. Remove from the heat and slowly lower the haddock into the hot milk - leave to poach for 6-10 minutes.
Now add the spinach and leave for another 2 minutes, after this drain the milk away.
Flake all the fish into a clean bowl – a great task for the little ones. Stir the crème fraîche, wilted spinach and chopped chives together ensuring that it’s mixed well.
Spoon the entire contents of the bowl into the middle of each omelette and roll tightly into a thin, tight wrap. Serve immediately.
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