This is a wonderful omelette recipe chock-full of delicious stuff: crab meat, potatoes, cheddar cheese. Nathan Outlaw's crab omelette is a fabulous savoury brunch or light lunch option that goes well with salad leaves or even soup

To begin the omelette, heat 2 tbsp of rapeseed oil in a small, high-sided pan. Once hot, add the chopped onion and sliced potatoes
Stir the onions and potatoes gently for 5 minutes until they begin to soften. While they are cooking, break the eggs into a small bowl and whisk them lightly
Once the onions and potatoes are softened, transfer them into a large bowl and leave to cool slightly. Add the eggs, crab meat, grated cheddar and chives, then season the mixture with salt and pepper to taste
Put the frying pan back on the heat and add the remaining 2 tbsp of rapeseed oil. When the pan is hot, add the mixture to the pan and and turn the heat down to its lowest setting immediately
Periodically draw the edge of the omelette in gently with a spatula, as this will give it a nice, rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook on the other side for 2 minutes more
Turn the heat off and leave the omelette for a further 5 minutes to settle. It should be cooked through but still moist in the centre. Serve hot or cold, cut into wedges, with a mixed leaf salad
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For a great lunch or brunch item, this crab omelette is a fantastic choice. The cheddar in this omelette recipe gives a savoury taste that's not too heavy

Omelette recipe Tweaks

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I easily made this a vegetarian dish by leaving the crab meat out. I made a mackerel pâté to go with it for the meat-eaters.
15 August 2012