Fast Recipes

Crab and herb omelette

Australian Gourmet Traveller fast French recipe for crab and herb omelette.
Crab and herb omelette

Crab and herb omelette

Ben Dearnley

Damien Pignolet’s omelette at Sydney’s Bistro Moncur is the inspiration behind this fast and fabulous meal.




1.Whisk eggs and herbs in a bowl to combine, season to taste and set aside. Heat a 20cm-diameter omelette pan over medium-high heat. Add butter and oil, cook until foaming (1 minute), then add egg mixture and cook, pushing mixture into the centre of the pan with a wooden spoon as it cooks, and tipping pan to allow raw mixture to move onto exposed pan, until omelette is just beginning to set (2-3 minutes), then stand until omelette is almost set but still runny on top (20-30 seconds). Scatter crab meat over, season to taste, then tap pan on a hard surface to loosen omelette. Carefully roll omelette over with a spatula and onto a plate. Serve with crusty bread and a green salad.

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