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Omelette with Crab and Dill Filling

Whip up this gourmet omelette using only five key ingredients. It makes an ideal dish for brunch.


  • 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


  • 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 ¼ of the egg mixture and cook gently stirring occasionally until almost set.

  • 5.

    Spoon a ¼ 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 for to make the remaining omelettes.

  • To serve::

  • 1.

    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.

A serve of Omelette with Crab and Dill Filling served with a side salad is a good source of folate, vitamin A and iron and a source of fibre.

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