A perfect rolled omelette is an object lesson in culinary economy. Its making takes very little time and no special equipment other than a heavy, carefully seasoned omelette pan. The only ingredients required are fresh eggs, butter, Extra virgin olive oil, water, salt, and freshly ground pepper – and any flavourings you have chosen to use.


  • Omelette

  • 2 Eggs

  • 10 g Butter

  • 15 ml Extra Virgin Olive Oil

  • 15 g cooked, chopped Crabmeat

  • Sea Salt and Freshly Ground Black pepper

  • Prawn Sauce

  • 1 medium carrot peeled

  • 0.5 brown onion

  • 4 tablespoons Olive Oil

  • 4 teaspoons Peanut Oil

  • 500 g Prawn Shells .

  • 1 Garlic Clove unpeeled and crushed

  • 3 teaspoons Brandy

  • 3 tablespoons Port

  • 250 ml Dry White Wine

  • 3 Tomatoes Peeled and diced

  • Salt & Pepper

  • 100 ml crème fraiche

  • 1 teaspoon Freshly chopped Tarragon

  • 1 teaspoon Thyme chopped

  • 50 g Butter chopped


  • Omelette:

  • 1.

    The eggs should be beaten only lightly, immediately before cooking to preserve their fresh yolk taste and to prevent stiffening.

  • 2.

    If you set the beaten eggs aside they will separate & you may have to beat them again.

  • 3.

    Add oil and butter in cubes for fast, even melting, this enriches the omelette.

  • 4.

    Half way through beating, add half an eggshell of water to the mix and continue to beat.

  • 5.

    Whatever flavourings you use, cooking must be brisk, and the pan should be well heated before the eggs are added.

  • 6.

    The omelette should be set and be ready to serve in less than a minute; cooked slowly, it would lose its moistness.

  • 7.

    Just before the omelette is folded add the prawn and crabmeat, fold over and allow to warm through.

  • Prawn Sauce:

  • 1.

    Cut the carrots, onion and shallot into tiny mirepoix dice

  • 2.

    Heat combined oils in the saute pan, throw in the prawn shells and cook covered for 6 minutes to let them colour.

  • 3.

    Add mirepoix vegetables & garlic to the pan cook for 5 minutes.

  • 4.

    Add brandy and port, cover pan, boil until mixture has reduced by half, impregnating the shell with their flavours.

  • 5.

    Add the white wine, salt and pepper.

  • 6.

    Boil for about 15 minutes until reduced by two thirds.

  • 7.

    Add creme fraiche, tarragon & thyme, simmer for a further 10 minutes over a gentle heat.

  • 8.

    Strain the sauce through a wire sieve, pressing down the prawn debris and vegetables with the back of a small ladle so as to extract all the juices and flavour.

  • 9.

    Return sauce to pan, place over heat and whisk in the butter.

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Posted by StephenReport