CRAB OMELETTE

The truth is, I've always been terrible at omelettes. Scrambled before they have a chance to set and flipped onto the plate into a sloppy mound, rather than elegantly slipped from the pan in a perfect fold. I don't admit my failure much.

A good omelette, or so I learnt last night, takes a little patience and a bit of skill, good eggs and a non-stick pan. A silicon spatula works a dream to loosen the edges. It turns out they are pretty simple to do. Who knew?

This recipe makes a non-omeletteer seem pro. All it takes is a few scrumptious ingredients, a whisk, a confident smile, and you've got yourself a gourmet supper in seconds.

CRAB OMELETTE


SERVES 1

drop olive oil/ small knob butter
3 eggs
salt and pepper
tbsp chives, finely chopped
tbsp dill, finely chopped
tbsp brown crab meat
2 tbsps white crab meat

Whisk the eggs, seasoning, herbs and brown crab meat in a small bowl.

Then melt a small amount of butter or wipe a little olive oil around a large, flat, non-stick pan. Place over a medium-hot heat.

When the pan is hot, pour in the egg mixture and swill around the pan. Using the spatula, quickly scramble the eggs, so that the cooked egg comes to the top. Swill again so you have a large, even, circle shape, filling the gaps in the pan with the uncooked egg. Loosen the edges of the omelette with the spatula. Scatter the crab along the vertical diameter and, when the egg is almost cooked and the underside is browning, start to roll the omelette from right to left.

Slip onto a warm plate and scatter with any remaining herbs. Serve with a fresh green salad.

This is suitable for those crazy fools on the Dukan diet - just use very little oil to wipe the pan and don't have the salad.