Pilchards Omelette


  • 1 x 215g can Saldanha Pilchards in Tomato Sauce
  • 4 extra large eggs
  • 6 tbsp water
  • Salt and black pepper to taste
  • 2 tbsp oil
  • ½ cup mushrooms, sliced
  • ½ cup cheddar cheese, grated


  1. Drain and flake the pilchards.
  2. Beat the eggs and water in a separate bowl. Season to taste.
  3. Heat a tablespoon of oil in a frying pan and add half the egg mixture.
  4. Once the mixture is almost set, add half the pilchards, mushrooms and cheese to one half of the omelette.
  5. Fold the omelette in half and cook for a further 2 minutes.
  6. Repeat with the remaining ingredients to make the second omelette.
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