smoked haddock omelette

4 eggs
2 tbsps butter
250g smoked haddock, poached and flaked
salt + black pepper
1 tbsp double cream
50g parmesan, grated

Beat and season the eggs. Heat the butter in an omelette pan or small frying pan and add the eggs. Stir with the tines of a fork until beginning to set. Scatter the flaked fish over, pour over the cream and sprinkle on the parmesan. Place under a grill until set and golden.