Serves: 2
If you live in a metropolis wild garlic may be hard to come by but no matter. Substitute spinach and a good handful of roughly chopped chives. I have a horror of rubbery egg (school food has a lot to answer for) so prefer an omelette that is still slightly runny hence adding the filling before the omelette has set. However if you lean the other way and have an aversion to slippery egg then add the filling once the omelette is firmer.
Ingredients
- 2 tablespoons light olive oil
- 25g butter
- 90g wild garlic leaves, washed, patted dry and roughly chopped
- ½ red chilli, deseeded and finely chopped
- 180g fresh white crabmeat, flaked
- 5 medium eggs, preferably free-range
Method
- Heat 1 tablespoon of the oil and 10g butter in a frying pan, with an 18cm or 20cm wide base, and sauté the wild garlic for 1-2 minutes. Spoon into a mixing bowl and stir in the chilli and crabmeat.
- Gently beat the eggs until the yolks and white are just combined-don’t over-mix and season with salt and white or black pepper depending on your preference. Heat the remaining oil and butter in the frying pan and over a low heat pour in the eggs. Leave for a few seconds then draw the sides of the omelette into the centre and allow the uncooked egg to pour into the gaps, tilting the pan slightly if necessary. Leave for a few seconds and repeat. Once the base of the omelette is almost set but the top still runny (see intro) scatter over the wild garlic and crab mixture. Cook for a further minute and either leave open or fold the omelette over and serve immediately.
