1. Whisk the eggs, seasoning, herbs and brown crab meat in a small bowl, then melt a small amount of butter in a large, flat, non-stick pan.
2. Place over a medium-hot heat and when the pan is hot pour in the egg mixture and swill around the pan using a spatula to lightly scramble the eggs, so that the cooked egg comes to the top. Swirl again so you have a large, even, circle shape, filling the gaps in the pan with the uncooked egg. Loosen the edges of the omelette with the spatula.
3. Scatter the fresh white crab meat over the egg and when the egg is almost cooked and the underside is very lightly golden, fold the omelette in the pan then slip onto a warm plate and scatter with any remaining herbs. Serve with a fresh green salad.
Our thanks to the British Egg Council for providing this recipe.
Find more recipes by Mark Sargeant in My Kind of Cooking.