Crab Omelette
From ‘5 Ingredients 10 Minutes’ Print Book page 189
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If you haven’t ever learned to cook an omelette, I highly recommend giving it a go. Omelettes are one of the most simple, satisfying meals and it’s worthwhile having them in your repertoire.
In this version I’ve used canned crab. It’s not exactly a glamorous ingredient, but for me canned crab is better than no crab. If you have access to fresh crab, by all means use it.
Serves 2
2 tablespoons butter
4 eggs
170g can crab meat, drained
small handful flat-leaf parsley, leaves picked
1. Heat butter in a small frying pan, skillet or omelette pan over a medium heat.
2. Gently stir eggs for a few seconds, then add to the pan.
3. Cook eggs, stirring, for about 30 seconds, like you’re making scrambled eggs.
4. When the egg looks like it’s about half set, stop stirring and sprinkle over the drained crab meat.
5. When the egg is mostly cooked through, remove from the heat and season.
6. Turn omelette out onto a plate, folding in half so the crab is in the middle. Sprinkle with parsley.
VARIATIONS
carnivore – replace the crab with sliced ham.
vegetarian – skip the crab and use your favourite cheese, or mushrooms, or increase the eggs to 5 or 6.
more substantial – serve with a green salad or hot buttered toast, or both!
Add to my Old Favourite Recipes
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