Ingredients:

• 8 eggs
  
• 2 tbsp reduced fat cheese, grated
  
• 300 g crabmeat, cooked
  
• 1 spring onion, finely sliced
  
• ½ bunch dill, chopped
  
• ¼ lemon, juiced
  
• Pepper
  

Method:

1. Turn on the grill to a medium heat.
2. In a bowl combine crabmeat, spring onion, dill, lemon juice and season with pepper.
   
3. Crack the eggs into a bowl add cheese and whisk, season with a pinch of pepper.
   
4. Heat a non stick fry pan, add a ¼ of the egg mixture and cook gently stirring occasionally until almost set.
   
5. Spoon a ¼ of the crab mixture onto the omelette, place under the grill to warm though.
   
6. Remove from grill and fold in a rolling motion.
   
7. Place onto a plate, garnish with sprigs of dill and sliced spring onions.
   
8. Repeat the process for to make the remaining omelettes.
9. Serve with a side salad of rocket leaves, tomato, cucumber and grated carrot with a balsamic vinaigrette.