Crab, Bacon and Tomato Omelette

Brunch is never just brunch, even when it is just for myself, which it mostly is. In the morning I wake up gently as I cook, I really enjoy it, and it is one huge perk of working from home. This crab omelette (with favourite things bacon and tomato) is one in a series of lovely things that I make daily and always share on social media. Not all warrant a recipe and to be shared here but this one does. You need to make it. 

I say brunch not breakfast as brunch is such a forgiving thing. It can be anything and it can be all day. I also don’t like to eat when I first get up, unless I have to leave the house. I start gently with a coffee and start work. A couple of hours later I turn my attention to the garden, the fridge and the stove. A wander outside to gather herbs, greens and whatever else is of interest starts the process. To these I add whatever might be in the fridge. I often have an idea of what I might like but this might change swiftly once I start.

A 10 Minute Crab, Bacon and Tomato Omelette

Yesterday, I was certain that I wanted an omelette and that there should be crab in it. I had some beautiful Cornish crab in the fridge begging to come out. Bacon too because I had some lovely bacon in there, and well, bacon is a wonderful thing. As my Home Economics class teacher told us when were were 14, start everything with bacon fat (don’t you love that?!). Lots of cheerful yellow cabbage and kale flowers, wild garlic flowers for punch and flavour as well as their endearing prettiness. And garlic chives, and fresh coriander. This dish promised to b a riot of flavour folded gently in the a fluffy omelette, and that is what it was. 

I thought about making a soufflé omelette but decided that that was too much of a faff in the time that I had to make it. So I cheated a little and put some creme fraiche in with the eggs to make them velvet rich and to add a little gentle sharpness. Salt and fresh ground white pepper in there too. Isn’t there something so promising about the process of whisking eggs knowing that an omelette is just a few minutes away?  

This takes only about 10 minutes and is vibrant and fresh so it is the perfect thing for this heat. I have swiftly gone from Irish person in the park celebrating the sun, to Irish person hiding inside (just for a little while until the sun eases a bit!). 

NOTE: the herbs are flexible so don’t stress if you can’t get garlic chives. Consider tarragon also. 

Crab, Bacon and Tomato Omelette
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Crab, Bacon and Tomato Omelette


  • per person
  • 2 slices of streaky bacon
  • 50g crab meat (white or a mixture of white and brown)
  • 8 small juicy tomatoes or 1 (tasty) normal one
  • 1 tablespoon finely chopped garlic chives (or chives)
  • 2 tablespoon fresh coriander leaves
  • 2 eggs (if you have a small frying pan, 3 if you are hungry and only have a big pan)
  • 1 tsp creme fraiche (1 tbsp if using 3 eggs)
  • optional: edible flowers, some garlic chives and fresh coriander
  • butter or oil for frying


  • Cut the bacon into small slices and fry in its own fat over a medium heat.
  • Add the tomato (peel it if using a big one, it is worth the effort), and fry for a few minutes until yielding.
  • Add the crab meat and stir through until warm. Season with sea salt, and turn the heat to low.
  • Whisk the eggs with the creme fraiche and season. Put a tablespoon of oil or butter in a small frying pan. Melt over a medium-high heat and add the eggs. Immediately move around with a spatula or wooden spoon to get those lovely folks that good omelettes have. When the omelette is set around the edges and still almost runny on top, remove it from the heat.
  • Add the herbs to the crab mix and stir through. Put the crab on one half of the omelette and gently fold over the other side so that you cover the crab.
  • Remove gently to a waiting plate and scatter with edible flowers and some extra herbs.
  • Eat immediately - enjoy!



    Written by Niamh
    Cooking and travelling, and sharing it all with you.