Omelette with Crab & Dill Filling

Ingredients:

• 8 Farm Pride eggs
• 2 tbs reduced fat cheese, grated
• 300g crabmeat, cooked
• 1 spring onion, finely sliced
• 1/2 bunch dill, chopped
• 1/4 lemon, juiced
• Pepper

Method:

1. Turn on the grill to a medium heat.
2. In a bowl combine crabmeat, spring onion, dill, lemon juice and season with pepper.
3. Crack the eggs into a bowl, add cheese and whisk, season with a pinch of pepper.
4. Heat a non stick fry pan, add a 1/4 of the egg mixture and cook gently stirring occasionally until almost set.
5. Spoon a 1/4 of the crab mixture onto the omelette, place under the grill to warm though.
6. Remove from grill and fold in a rolling motion.
7. Place onto a plate, garnish with sprigs of dill and sliced spring onions.
8. Repeat the process to make the remaining omelettes.

To serve: Serve with a side salad of rocket leaves, tomato, cucumber and grated carrot with a balsamic vinaigrette.

Tip: Crab can be replaced with cooked, peeled and chopped prawns or smoked salmon.