Kina omelette with lemon sauce

Cam's Kai - Kina omelette with lemon sauce


  • 1 beaten egg
  • 50ml cream
  • 100g kina
  • Salt and pepper
  • 25g butter
  • 1 Tbs vegetable oil

Serve with:

  • 50g baby spinach
  • 25gms butter
  • 1 slice toasted ciabatta or
  • 2 pieces of toast
  • Salt and pepper

Lemon sauce:

  • 50ml cream
  • 100g kina
  • 1 lemon
  • 2 Tbs chopped chives
  • Salt and pepper


  1. Starting with the omelette, place the beaten egg, cream and kina in a bowl and season well with salt and pepper. 
  2. Stir to combine, trying not to break up the kina.
  3. Melt the butter and oil in a hot frying pan and pour in the omelette mixture and cook lightly for a few seconds.
  4. Once the edges turn frilly gently ease the omelette on to a paper towel to dry off and roll it up.
  5. Use the pan to wilt down the spinach in some butter and once done place the spinach on a slice of toasted ciabatta. (If you don’t have ciabatta, just use your normal toast.)
  6. Place the rolled omelette on the spinach.
  7. ​For the sauce, place the cream and kina in a bowl and blend with a stick blender.  
  8. Add a squeeze of lemon juice and chives and season with salt and pepper. 
  9. Blend until slightly thickened and drizzle over the top of your kina omelette.

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