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Omelette with Crab and Dill Filling

Omelette with Crab and Dill Filling

Crab Omlette1


  • 8 eggs
  • 2 tbsp reduced fat cheese, grated
  • 300 g crabmeat, cooked
  • 1 spring onion, finely sliced
  • ½ bunch dill, chopped
  • ¼ lemon, juiced
  • Pepper


Turn on the grill to a medium heat. In a bowl combine crabmeat, spring onion, dill, lemon juice and season with pepper. Crack the eggs into a bowl add cheese and whisk, season with a pinch of pepper. Heat a non stick fry pan, add a ¼ of the egg mixture and cook gently stirring occasionally until almost set. Spoon a ¼ of the crab mixture onto the omelette, place under the grill to warm though. Remove from grill and fold in a rolling motion. Place onto a plate, garnish with sprigs of dill and sliced spring onions. Repeat the process for to make the remaining omelettes.


crab can be replaced with cooked, peeled and chopped prawns or smoked salmon

Nutritional Information

  • Serving size 174g
  • Energy 875kJ 209kcal
  • Protein 29.6g
  • Total fat 9.6g
  • Saturated fat 3.2g
  • Carbs (total) 0.5g
  • Carbs (sugar) 0.4g
  • Sodium 506mg
  • Fibre 0.8g
  • Vitamin D 6.9µg

All nutrition values are per serve.

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Free range farm with two people