For something a little lighter, there is nothing like a good omelette. Super-quick to make, eggs must be one of the most versatile foods in the kitchen. The crab is a little indulgent but great for a special occasion. Add fresh herbs and spring onions with a sprinkle of parmesan, and you can’t go wrong. For an element of surprise, add in a little fresh chilli if it isn’t too early in the morning for you.
Ingredients
| 4 large | Eggs (Main) |
| ½ cup | Ricotta cheese (Main) |
| 1 cup | Chopped fresh herbs |
| ½ | Spring onions, finely chopped |
| 200 g | Crab meat, reserve 100g for garnish (Main) |
| 4 tsp | Butter |
| 4 Tbsp | Parmesan cheese |
| 1 serving | White bread, to serve |
| 1 | Lemon, cut into wedges to serve |
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Directions
- Place eggs in a bowl and whisk well. Add ricotta, three quarters of the herbs, spring onion, half the crab meat and salt and pepper, combining well.
- To make one omelette, heat 1 tsp butter to bubbling in a small frying pan. Add a quarter of the mix. Using a fork draw mixture towards middle. Sprinkle with 1 Tbsp parmesan. When omelette is set fold and serve with a little crab and herbs on top. Repeat for remaining omelettes.
- Serve with fresh white bread and a squeeze of lemon.
