Omelette with Crab & Dill Filling


  • 8 Farm Pride eggs
  • 2 tbs reduced fat cheese, grated
  • 300g crabmeat, cooked
  • 1 spring onion, finely sliced
  • 1/2 bunch dill, chopped
  • 1/4 lemon, juiced
  • Pepper



  1. Turn on the grill to a medium heat.
  2. In a bowl combine crabmeat, spring onion, dill, lemon juice and season with pepper.
  3. Crack the eggs into a bowl, add cheese and whisk, season with a pinch of pepper.
  4. Heat a non stick fry pan, add a 1/4 of the egg mixture and cook gently stirring occasionally until almost set.
  5. Spoon a 1/4 of the crab mixture onto the omelette, place under the grill to warm though.
  6. Remove from grill and fold in a rolling motion.
  7. Place onto a plate, garnish with sprigs of dill and sliced spring onions.
  8. Repeat the process to make the remaining omelettes.

To serve: Serve with a side salad of rocket leaves, tomato, cucumber and grated carrot with a balsamic vinaigrette.

Tip: Crab can be replaced with cooked, peeled and chopped prawns or smoked salmon.

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