Crab omelette with avocado salsa


  • 5 Coles Brand free range eggs
  • 2 tablespoons snipped chives
  • 2 teaspoons brown sugar
  • 2 tablespoons Coles Brand pure olive oil
  • 170g can Coles Brand crab meat, drained
  • 1 avocado, diced
  • 1 cup mint leaves, torn
  • 1 eschallot, sliced
  • 1 grated zest and juice of lime, plus lime cheeks, to serve
  • 1 teaspoon white sugar
  • Drop sesame oil


  • Step 1 – To make salsa, combine avocado, mint and eschallot in a small bowl. Mix together lime zest and juice, white sugar and sesame oil. Add to salad and toss to combine.
  • Step 2 – Lightly whisk eggs, chives and brown sugar together in a small jug. Heat oil in a medium frying pan on high. Add egg mixture and using a spatula, pull edges of egg into centre as it sets to release uncooked egg out to edges of pan. Cook for 2-3 mins, or until base is set.
  • Step 3 – Transfer frying pan to a preheated grill and cook for 1-2 mins, or until puffed and set. Scatter crab meat over one side of omelette. Fold over, cut in half and slide onto serving plates. Top with salsa and serve with lime cheeks.

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