Crab, ricotta and herb omelettes

Babiche Martens

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

Directions

1. 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.
2. 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.
3. Serve with fresh white bread and a squeeze of lemon.

Check out more of Angela's brunch recipes

• Croque monsieur
• Wholemeal buttermilk pancakes