This is a great breakfast dish, fast and easy to prepare, yet really tasty; the sweet/salt flavour of the crab combines beautifully with the creamy avocado, and the omelette wrapping balances it all very nicely indeed. It will set you up for the day, plus you can add some salad leaves if you want to make it a lunch or evening meal

2 large eggs

1 tbsp groundnut or coconut oil for frying or a mixture of the two.

70g white crab meat

1 small ripe avocado, peeled, cut into quarters and thinly sliced lengthways

A good pinch cayenne plus salt and pepper

1 tbsp finely chopped coriander

1 small lime, cut in half

• Crack the eggs into a bowl, and whisk vigorously for a few seconds.

• Heat the oil(s) in a frying pan over a gentle heat, and then add the egg mixture. Cook until just set on the top – about 2 minutes

• Slide the omelette out of the pan onto a plate. Arrange the avocado and crab evenly over one half, season with cayenne and salt and pepper, and sprinkle over the coriander. Gently fold the uncovered omelette half over the filling. Cut in half crossways, then slide one half onto another plate and serve with a half a lime squeezed over each portion