SERVES 1 | TOTAL JUST 10 MINUTES
½–1 fresh red chili
2½ oz mixed brown & white crabmeat
½ a lemon
⅓ oz Cheddar cheese
2 large eggs
Seed and finely chop the chili. Mix as much as you dare with the crabmeat, a squeeze of lemon juice, and a little sea salt and black pepper. Finely grate the cheese. Beat the eggs well, ready to go.
Get a 12-inch non-stick frying pan nice and hot on a medium-high heat, then add a drizzle of olive oil and wipe it around and out with a ball of paper towel. Pour in the eggs, swirling them around the pan and up the sides. Working quickly, sprinkle over the cheese from a height, followed by the dressed crab, then turn the heat off. Use a rubber spatula to gently ease it away from the edges and quickly roll it up a few times – you want to create layers, so how you roll and whether it tears doesn’t matter, just don’t overcook it. Turn the omelet out onto a plate, drizzle with a little extra virgin olive oil, and tuck in.
| CALORIES | FAT | SAT FAT | PROTEIN | CARBS | SUGAR | SALT | FIBER |
| 300kcal | 19.1g | 6.6g | 30.6g | 2.8g | 0.9g | 2g | 0.5g |
