Printer friendly version
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Crab, fennel and leek omelette with salad
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 2
Discover the easy route to fast-food-with-flair, in this speedy crab and fennel omelette from Lotte Duncan
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Ingredients
For the omelette
- 50g Butter
- 1 small leek, thinly sliced
- 4 Eggs
- black pepper
- 25g brown crab meat
- 100g fresh white crab meat
- 1 tbsp chopped stalks Fennel
For the salad
Method
1. Preheat the oven to 200C/gas 6. Melt the butter in a medium ovenproof frying pan.2. Add the leeks and fry gently for 5 minutes, until soft.
3. Beat the eggs and season with salt and freshly ground black pepper. Fold in the brown crabmeat.
4. Pour the mixture into the pan and cook gently, turning a fork through the eggs to cook them evenly.
5. When the base of the omelette has set, sprinkle over the white crab meat and chopped fennel.
6. Transfer to a hot oven and cook for 3 -4 minutes, until set.
7. Mix the salad leaves and flower petals together.
8. Whisk all the ingredients for the vinaigrette together and use to dress the salad. Serve straight away with the omelette.
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