Ingredients
For 2 people 
- 1 large red chili, deseeded and very finely chopped (optional)
- 1 punnet of Flowerdale Farm Shiso Microgreens
- 2 tablespoon(s) butter
- 1 Dollop of Crème fraiche or sour cream to serve
- 1 pinch(es) Sea salt flakes and freshly cracked pepper
- 300 grams crabmeat, roughly chopped
- 0.25 cup(s) full cream milk
- 2 tablespoon(s) Flowerdale Farm Fresh Cut Dill, chopped
- 8 eggs
Featured Chef's Recipe
Method
- Whisk eggs and milk until light and fluffy and season with salt and pepper.
- Heat half the butter in a non-stick fry pan on a medium heat until just melted and starting to sizzle.
- Add half the egg mixture immediately to cover the whole pan evenly. Gently bring the cooked egg away from the edge of the pan with a turner allowing the uncooked egg to flow to the outside. Do this a few times, being careful not to burn the base of the omelet.
- When the omelet is about ¾ firm, scatter half of the shiso, dill, chili and crabmeat over one half of the omelet.
- Allow the egg to set completely before folding over and serving onto a warmed plate. Repeat for the second omelet and serve with a dollop of sour cream or creme fraiche.
