Mix as much as you dare with the crabmeat, a squeeze of lemon juice and a little sea salt and black pepper.
Finely grate the cheese.
Beat the eggs well, ready to go.
Get a 30cm non-stick frying pan nice and hot on a medium-high heat, then add a drizzle of olive oil and wipe it around and out with a ball of kitchen paper.
Pour in the eggs, swirling them around the pan and up the sides.
Working quickly, sprinkle over the cheese from a height, followed by the dressed crab, then turn the heat off.
Use a rubber spatula to gently ease it away from the edges and quickly roll it up a few times – you want to create layers, so how you roll and whether it tears doesn’t matter, just don’t overcook it.
Turn the omelette out on to a plate, drizzle with a little extra virgin olive oil, and tuck in.
