An omelette is one of the dishes most chefs learn first in the kitchen. It is a great way to teach temperature control: you want the egg to cook quickly but not burn. This could be a fun Sunday morning with the kids - get them to crack their eggs, have an array of fillings ready and away you go. This is a flat omelette but you can fold it if you like.
1 tsp cumin seeds
1 tsp coriander seeds
1 1/2 tbsp sesame seeds, toasted
1 tsp Turkish black chilli
salt and pepper
80g smoked trout fillet
3 free-range eggs
40ml olive oil
40g spinach, roughly chopped
For the dukkah, toast the hazelnuts in a 180C oven for about 10 minutes or until they are golden. Remove from the oven, pour them onto a tea towel, rub to remove skins, then put aside.
In a small frying pan over a medium heat, toast the coriander and cumin seeds until they are fragrant but don't let them brown. Remove from the pan and cool before using.
Crush the spices in a mortar and pestle to a medium grain - they should still have a little texture. If you don't have a mortar and pestle use a spice grinder or food processor. Put the spices in a bowl, then crush the nuts in the mortar until they are all broken, with some more finely crushed than others. Add the nuts to the spices with the sesame seeds and Turkish chilli, mix well and season with salt.
Break the trout fillet up into small pieces.
Crack the eggs into a bowl, season well and beat with a fork.
Heat a 20cm non-stick pan over a medium heat with the oil. When hot add the spinach and eggs and mix gently. As the spinach wilts, add the trout and stir into the egg.
Move the egg around with a spatula until it is cooked, keeping it in one flat piece.
Slide the omelette onto a serving plate, sprinkle a tablespoon of dukkah over the top and serve immediately.