Chilli Crab Omelette

Serves 2

Time 25 minutes

Ingredients

4–5 shiitake mushrooms, sliced

1 tbsp extra virgin olive oil, divided

6 eggs

150g fresh crab meat (or good canned, drained)

1 cup bean sprouts

4 spring onions, finely sliced (reserve green tops for garnish)

1 red chilli, finely sliced

Sea salt & black pepper

Sesame seeds, coriander or Thai basil and lime wedges, to serve

Method

Place sliced shiitake in a small frying pan and add just enough water to cover. Bring to the boil and cook until all the water has evaporated - this concentrates flavour and extracts their beneficial compounds.

Add ½ tbsp extra virgin olive oil to the pan and sauté until golden. Stir in half the chilli and half the spring onion whites. Cook 1 minute. Remove from heat and set aside.

In a bowl, whisk the eggs with a pinch of salt and pepper. Heat the remaining ½ tbsp extra virgin olive oil in a non-stick frying pan over medium-low heat. Pour in half the eggs and use a spatula to gently move the curds from the outside toward the centre, keeping the base thin and the top slightly runny. When the bottom is set, and the top is still a little custardy, turn off the heat.

Spoon mushroom mix, crab meat and bean sprouts down the centre or on one side. Fold the omelette over - either in half or into thirds, depending on where you placed your filling. Slide onto a plate.

Repeat with the remaining eggs and filling for the second omelette. Or you can make one big omelette to share. 

Top with the remaining chilli and green spring onions. Scatter with sesame seeds and a little coriander or Thai basil, and serve with a lime wedge on the side.