Crab Omelette
Crab Omelette



  • 4 eggs, lightly beaten
  • 3 spring onions, chopped
  • 25g quality butter
  • 50g crabmeat
  • 50g Taleggio or similar cheese
  • Salt and pepper
  • Place the eggs and spring onion in a bowl, and whisky together. Melt the butter in a frying pan, tip in the egg mixture, and cook for 2 minutes.
  • Meanwhile, preheat the grill to high. Scatter the omelette with crabmeat and chunks of cheese, season well, and grill for four minutes. Serve with fresh salad.
20 mins
2 servings
This recipe pairs perfectly with the Olivier Merlin Bourgogne Chardonnay 2016 from Maconnais, France.

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