Crab, avocado and coriander omelette

Serves 1 Starters and mains

Crab  Avocado  Coriander  Omelette

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Ingredients

  • 2 large eggs
  • olive oil, for cooking
  • 1 x 100g tin crabmeat, drained
  • 1/2 small, ripe avocado, peeled and thinly sliced
  • small bunch fresh coriander
  • juice of 1/2 lime

Method

Crack the eggs into a bowl and whisk them vigorously for a few seconds. Heat a little olive oil in a non-stick omelette pan and tip in the whisked eggs. Cook over a high heat until the egg is cooked on the underside, with just the smallest amount of uncooked egg on the top.

Place the crabmeat and sliced avocado on one half of the omelette. Tear the coriander over, add salt and pepper to taste, then fold the uncovered half of omelette over the filling and cook for another 30 seconds. Transfer to a plate and squeeze over the lime juice before serving.

Recipes and photographs taken from The Medicinal Chef: The Power of Three by Dale Pinnock, photography by Marti Poole (Quadrille, £20)
Crab  Avocado  Coriander  Omelette
Recipes and photographs taken from The Medicinal Chef: The Power of Three by Dale Pinnock, photography by Marti Poole (Quadrille, £20)

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