Nathan Outlaw’s crab and chilli omelette
An indulgent meal from Nathan Outlaw. High in protein and low in potassium, phosphate and salt.
An indulgent meal from Nathan Outlaw. High in protein and low in potassium, phosphate and salt.
1 tablespoon olive oil
400g new potatoes, boiled, drained and sliced (or use potatoes tinned in water, drained and rinsed)
6 large free-range eggs
4 spring onions
1 red chilli, deseeded and finely chopped
200g cooked, picked white crabmeat
100g cooked, picked brown crabmeat
2 tablespoons chopped coriander
40g parmesan, freshly grated
Freshly ground black pepper
200g watercress or rocket leaves
2 tablespoons olive oil
2 teaspoons white wine vinegar dressing
Heat the olive oil in a large non-stick frying pan (that’s suitable for use under the grill) over a medium heat. Add the boiled potato slices and fry until they begin to brown and crisp up.
In a bowl, whisk the eggs lightly until smooth, then add the spring onions, chilli and white and brown crabmeat. Combine well. Season with ground black pepper and stir through the chopped coriander. Pre-heat the grill to a medium-high heat.
Pour the egg mixture into the frying pan and quickly mix with the potatoes. Lower the heat and cook until the omelette is almost set on the surface, keeping a close eye. If it seems to be colouring too quickly, lift the pan off, turn the heat down further and place the pan back on. The cooking should take 8-10 minutes.
While the omelette is cooking, prepare the salad by combining the oil and vinegar (adding black pepper to taste if desired) and stir through the salad leaves.
Sprinkle the parmesan over the surface of the omelette and place the pan under the grill briefly, until the omelette is firm and golden and the cheese is melted – around 5 minutes.
Slide the omelette out of the pan onto a warm plate and leave to rest for a few minutes before serving, with the salad.
The potato is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
Despite the use of a high potassium ingredient, potatoes, overall, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to lower potassium in their diet.
This recipe is also low in phosphate; however, it does contain some phosphate, mainly provided by the eggs and crab meat, therefore if you have been prescribed a phosphate binder you should take as directed.
This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.
Crab meat may be more expensive than other tinned fish, therefore you may wish to replace with a similar quantity of tinned tuna (tinned in water or oil), tinned salmon or cooked prawns.
Salt has not been added to this dish, however tinned fish and parmesan cheese can be salty, therefore, where possible select fish or crab meat tinned in oil or water rather than brine, which will contain more salt.
Once cooked and cooled, this recipe can be stored in an airtight container in the fridge and reheated for the following day.
Potatoes tinned in water could be used in place of the new potatoes.
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