Chili Crab and Shiso Microgreen Omelet

Chili Crab and Shiso Microgreen Omelet


10 Minutes



For 2 people

  • 8 eggs
  • 2 tablespoon(s) butter
  • 1 punnet of Flowerdale Farm Shiso Microgreens
  • 300 grams crabmeat, roughly chopped
  • 1 pinch(es) Sea salt flakes and freshly cracked pepper
  • 1 Dollop of Crème fraiche or sour cream to serve
  • 0.25 cup(s) full cream milk
  • 1 large red chili, deseeded and very finely chopped (optional)
  • 2 tablespoon(s) Flowerdale Farm Fresh Cut Dill, chopped

Adjust Quantity


  1. Whisk eggs and milk until light and fluffy and season with salt and pepper.
  2. Heat half the butter in a non-stick fry pan on a medium heat until just melted and starting to sizzle.
  3. 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.
  4. When the omelet is about ¾ firm, scatter half of the shiso, dill, chili and crabmeat over one half of the omelet.
  5. 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.