|CRAB AND CHILLI FRITTATA WITH SLICED AVOCADO. 24/11/12|
|Crab frittata with a chilli kick, tempered by cool, creamy avocado.|
100g/3.5 oz mix of white and dark crabmeat
Pinch of coriander leaves, roughly chopped
1 spring onion, roughly chopped
½ small red chilli, finely sliced, a pinch put to one side, to serve
Juice of ½ lime
Knob of butter
1 ripe avocado, sliced, to serve
Preheat the oven to 200°C/400°F/Gas 6. Combine the crab, coriander, spring onion and chilli in a bowl, add a squeeze of lime and season to taste. Put to one side for a moment.
Break the eggs into a large bowl and season well.
Melt the butter into a small ovenproof frying pan over a high heat. When it begins to froth, pour in the eggs. Leave to cook for one minute, then sprinkle over the crab mixture. Place in the oven for about 6–8 minutes, until the eggs are cooked, but still a bit wet.
Transfer to a plate or board. Squeeze a little lime juice over the avocado and season with salt. Serve with the avocado slices on the side of the omelette and scatter over the reserved chilli before serving.
Photo © Andrew Crowley
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