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A quick omelette super for one.

Crab & Tomato Souffle Omelette

By Line

Ingredients

5g Horseradish Sauce

2.5ml Sunflower Oil

5g Fresh Chives

2 Medium Tomatoes

2 Medium Eggs

1 Pack/100g Crab Meat, Raw

Method

  1. Mash the crabmeat with the egg yolks and horseradish until smooth, add salt and pepper.
  2. Whisk the egg whites in a grease-free bowl until they form soft peaks.
  3. Heat a non-stick pan until it is very hot, add the oil.
  4. Lightly fold the egg whites into the crab mix, add the chives and pour into the hot pan.
  5. Turn the heat down to medium and cook for around 2-3 minutes until the base has set. Place sliced tomatoes over half of the omelette and fold the omelette over the tomatoes.

Serve immediately.

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