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.