Blue Swimmer Crab Omelette with Brown Butter

• 3 eggs
• 1 tbsp creme fraiche or sour cream
• 80gr cooked blue swimmer crab meat
• 30gr butter
• Sea salt flakes
• 1 tbsp extra-virgin olive oil
• Juice of half a lemon
• 2 tbsp fresh herbs, chopped (I used chives and chervil)
• salad to serve (I used watercress)

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1. In a medium-sized mixing bowl, beat together the eggs, crème Fraiche, olive oil, salt and pepper using a fork

2. Heat the TEFAL 18 cm Eco Respect pan over moderate heat, add in half of the butter along with a little olive oil, cooking until the butter foams

3. At this point pour in the egg mixture. Using the back of a fork or a spatula draw the egg away from the edges of the pan allowing the raw mixture to flow underneath and cook. Repeat for about a minute or until the omelette has almost cooked through, scatter in the cooked crab mate along with the fresh herbs

4. Gently fold the omelette over and slide it out onto a serving plate

5. Return the pan back to the heat and add in the remaining butter, heat until the butter starts to foam and cook until brown, squeeze in the lemon juice to stop the butter from cooking any further

6. Pour over the omelette immediately, serving with a little green salad on the side