Take your omelette to the next level by topping it with our exquisite hand-picked crab meat, crème fraîche and tomato salsa. For an extra kick, be inspired by Ixta Belfrage's recipe by adding coconut milk and Scotch bonnet to the mix. The chef and award-winning author of the stunning MEZCLA cookbook shares her crab, courgette and coconut omelette with Scotch bonnet salsa, crème fraîche and lime below.
Feel free to skip the Scotch bonnet in your salsa (or serve it aside), it's just as delicious and guaranteed to be a hit with grown-ups and little ones.
Ingredients for 2:
- 200g picked white crab
- 6 large eggs
- 400g coconut milk
- 10g spring onion green ends, finely chopped
- 10g coriander, finely chopped
- 10g chives, finely chopped
- 2 tsp lime zest
- 2 small garlic clove, finely grated or crushed
- 1/2 tsp fine sea salt
- 4 tbsp olive oil
- 2 large courgette, roughly grated + 1 tsp fine salt
- 100g creme fraiche
- 2 limes, halved
For the salsa
- 2 large beef tomato, finely chopped
- 2 lime; 2 tsp zest and 2 tbsp juice
- 2 tsp Scotch bonnet hot sauce
- 2 tsp Calabrian chilli paste
- 2 small garlic clove, finely chopped
- 1/2 tsp fine sea salt
Method
- For the salsa: add all the ingredients for the salsa to a medium bowl and stir to combine.
- Add the eggs, coconut milk, herbs, lime zest, salt and pepper to a large bowl and whisk well.
- Heat a non-stick frying pan on a medium-high heat with the oil. Once hot, add the grated courgette and stir fry for about 6 mins, until golden-brown. Pour in the omelette mixture and cover with a lid. Cook for 5 mins, until set in the middle but still a little wet and soft on top.
- Slide the omelette onto a platter and top with spoonfuls of the crab. Strain the salsa so it’s not soggy (keep the liquid for a bloody mary) and add spoonfuls of the salsa to the top of the omelette. Finish with creme fraiche and herbs and serve with fresh lime for squeezing over.
