- 4 free-range eggs, lightly beaten
- 3 tbsp spring onions, finely chopped (1 tablespoon reserved for garnish)
- 25g/1oz butter
- 50g/1žoz tinned crabmeat
- 50g/1žoz Taleggio, finely chopped
- salt and freshly ground black pepper
- Place the eggs and spring onions into a bowl and whisk together.
- Melt the butter in a small frying pan until foaming. Add the egg mixture and cook for two minutes.
- Preheat the grill to high.
- Sprinkle the omelette with the crabmeat and Taleggio, season with salt and freshly ground black pepper and place under the grill for four minutes.
- To serve, turn the omelette out onto a plate and sprinkle with the remaining tablespoon of chopped spring onions.