Damien Pignolet’s omelette at Sydney’s Bistro Moncur is the inspiration behind this fast and fabulous meal.
- 4 eggs
- 1 tbsp each finely chopped chives, tarragon and flat-leaf parsley
- 20 gm butter
- 10 ml olive oil
- 100 gm picked crab meat
- 1Whisk 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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