Crab and Courgette Omelette

This simple summery dish is good for lunch, supper or even a late breakfast.


  • 1 smallish courgette
  • 1 tsp unsalted butter
  • 2–3 eggs
  • salt
  • freshly ground black pepper
  • 1 tbsp prepared crab meat
  • chopped chives
  • 1 tomato, peeled, deseeded and chopped


Top and tail the courgette, and grate it into shreds. Heat the butter in a small frying pan or omelette pan and add the grated courgette. Cook over a gentle heat for about 5 minutes. Lightly beat the eggs. Raise the heat under the pan, and pour in the beaten egg. Draw the egg back to the centre from the edges as it sets to allow the uncooked egg to run to the edges and cook through. When still moist on top, season lightly and add the crab meat. Fold the omelette over and slide it on to a heated plate. Garnish with the chopped chives and tomato.


For small vegetable-stuffed omelettes, I suggest making two or three vegetable purées, such as leek, asparagus and broad bean, and mixing each with a little crème fraîche or cream cheese and some chopped fresh herbs. Make single egg omelettes, and allow each one to cool slightly before rolling round a tablespoon of purée. These have been a summer favourite ever since I read Elizabeth David’s Summer Food, which I remember buying on a June day in 1976 when the temperature was in the 90s. Served cold, the omelettes make a lovely hot weather dish; served freshly made and warm, they are most comforting.