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Crab, avocado and coriander omelette
Serves 1 Starters and mains
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.
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