2 large eggs
1 tbsp water
Freshly ground black pepper, to season
½ tsp olive oil
100 g orange sweet potato, peeled, chopped
60 ml (¼ cup) water
110 g fresh corn kernels
100 g drained Blue Swimmer Crab meat
1 tomato, chopped
⅓ cup coriander leaves, roughly chopped
2 tsp freshly squeezed lime juice
¼ small red chilli, finely chopped
- Put eggs and water in a small bowl. Season with pepper and whisk to combine. Set aside.
- To make filling, put sweet potato and water in a small microwave bowl. Cover and cook on high/100% for 2 minutes. Add corn, cover and cook for a further 2 minutes or until sweet potato is tender. Drain and set aside to cool for 5 minutes. Add crab meat, tomato, coriander, lime juice and chilli and stir to combine.
- Heat oil in a medium non-stick frying pan over a medium heat. Add egg mixture and swirl to coat the base of the pan. Cook for 1-2 minutes or until omelette is set and light golden underneath. Turn over and cook for a further 1 minute.
- Put omelette on a serving plate. Spoon filling over half the omelette. Fold over other half and serve.