Scandi crayfish omelette
Every time I go to Lidl I buy some ready-cooked crayfish tails. They are just delicious and very handy for quick and easy meals, or party nibbles. This scandi crayfish omelette is on the table within 15 minutes, so it’s ideal for brunch on a lazy weekend – or it’s a perfect breakfast to surprise someone on Mother’s day, Valentine’s day or other anniversaries.
Ingredients
Method
- Whisk the eggs with the yoghurt, add a couple of pinches of salt.
- Heat 1 Tbsp olive oil in a frying pan, add the egg mixture and tilt the pan to allow the mixture to spread around evenly.
- Scatter the dill all over and turn down the heat.
- When the omelette is half cooked, scatter the crayfish tails and spring onion bits on the top. Put a lid on and cook gently for about five minutes.
- Take the lid off and cook further until the surface is just about to set, but no longer liquid.
- Fold the omelette in half and cook for another minute or so. You can turn it over, if you like.
- Slide it onto a plate, cut in half and serve with a green salad and/or piece of toast.