| | Crab omelette with avocado salsa
Crab omelette with avocado salsa
Crab omelette with avocado salsa 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. To make salsa, combine avocado, mint and eschallot in a small bowl. Mix together lime zest and juice, white sugar and sesame oil. Add to salad and toss to combine.
  2. Lightly whisk eggs, chives and brown sugar together in a small jug. Heat oil in a medium frying pan on high. Add egg mixture and using a spatula, pull edges of egg into centre as it sets to release uncooked egg out to edges of pan. Cook for 2-3 mins, or until base is set.
  3. Transfer frying pan to a preheated grill and cook for 1-2 mins, or until puffed and set. Scatter crab meat over one side of omelette. Fold over, cut in half and slide onto serving plates. Top with salsa and serve with lime cheeks.
Time for preparing:
15 min.


  • 5 Coles Brand free range eggs
  • 2 tablespoons snipped chives
  • 2 teaspoons brown sugar
  • 2 tablespoons Coles Brand pure olive oil
  • 170g can Coles Brand crab meat, drained
  • 1 avocado, diced
  • 1 cup mint leaves, torn
  • 1 eschallot, sliced
  • Zest and juice of 1 lime
  • 1 teaspoon white sugar
  • Drop sesame oil
  • Extra lime cheeks, to serve