Omelette with crab salad

Ingredients for 2 servings:

• 250 g cucumber(s)
• 150 g radishes
• 3 tbsp white wine vinegar
• 4 tbsp sunflower oil
• 6 eggs
• 2 tbsp cream
• 2 tbsp butter
• 1 bunch of dill
• 300 g North Sea crabs
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Low Carb, SiS

Peel the cucumber, remove the seeds, and dice into small cubes. Dice the radishes as well. Whisk the vinegar and oil with salt, pepper, and a pinch of sugar. Mix the cucumber and radishes with the dressing and let it stand. Meanwhile, whisk the eggs and cream in a tall bowl using an immersion blender. Season with salt and pepper. Heat the butter in a large pan and add the egg mixture. Cover and let the egg mixture set over low heat for about 8-10 minutes. Chop the dill and add it to the dressing along with the crab. Season to taste. Spread half of the crab salad over the omelet. Fold the omelet and place it on a plate. Serve the remaining crab salad alongside.