Prep 10 min
Cook 12-14 min
Serves 2
3 large eggs
200g coconut milk (from a tin not a carton, mix very well before measuring)
5g spring onion green ends, finely chopped (use the whites in another recipe)
5g coriander, finely chopped
5g chives, finely chopped (plus extra for serving)
1 tsp lime zest
¾ tsp medium curry powder
1 small garlic clove, finely grated or crushed
2 tbsp olive oil
1 large courgette, roughly grated
100g picked white crab
50g creme fraiche
1 lime, halved
Grated tomato salsa
2 ripe tomatoes (230g)
1 tbsp rice vinegar or lime juice
½ tbsp olive oil
1 small garlic clove, grated/crushed
1 tsp chopped chilli paste or hot sauce
½ tsp sweet paprika (not smoked!)
½ tsp fine sea salt
For the salsa, halve and then deseed the tomatoes. Grate using the large holes of a box grater into a bowl, you should have 140g. Discard the tomato skin and stir in all the remaining ingredients.
Add the eggs, coconut milk, spring onions, herbs, lime zest, curry powder, garlic, ¼ tsp fine sea salt and a good grind of pepper to a large bowl and whisk well.
Heat a non-stick frying pan on a medium to high heat with the 2 tbsp olive oil. Once hot, add the grated courgette and ¼ tsp fine sea salt and fry, stirring often, for about 6 minutes or until golden brown. Pour the egg mixture evenly over and cover with a lid. Cook for 6-8 mins, or until set in the middle but still a little wet and soft on top, but cook longer if you prefer.
Top the omelette with the crab. Strain the salsa so it’s not soggy – keep the liquid for a bloody mary – and spoon over the omelette (you won’t need it all).
Finish with creme fraiche, chives and flaked salt, drizzle with olive oil and serve with fresh lime.
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