200g cooked crabmeat (see notes)
1 tablespoon chopped chives
Salt flakes and freshly ground black pepper, to taste
4 eggs
2 tablespoons cold water
25g butter
4 slices wholemeal toast, to serve

 

Avocado Salsa
1 small ripe avocado, diced and tossed in 1 tablespoon lemon juice
1 ripe tomato, peeled, seeded and diced
1 tablespoon French tarragon leaves, chopped (see notes)
Salt flakes and freshly ground black pepper, to taste

Make the Avocado Salsa: combine the avocado and lemon juice, tomato, tarragon salt and pepper. Cover and refrigerate until needed.

Place crabmeat in a bowl with chives, salt and pepper. Stir gently to combine and set aside. Lightly beat the eggs and water.

Heat a non-stick frying pan over a medium heat and add butter. When butter is foaming, swirl it around the pan then pour in half the egg mixture. Gently shake the pan while slowly moving the egg around to cook it evenly. Once the eggs are almost fully set, spread the mix out flat and sprinkle with half the crabmeat. Fold the edge nearest the handle towards the centre, tilt the pan and tap it to move the omelette to the edge of the pan and slide onto a plate.

Repeat with the remaining egg mixture and crabmeat.

Top the omelettes with the avocado salsa and serve immediately with toast.