Crab omelette with sauce vierge recipe | Gourmet Traveller

Ingredients

• 4 eggs
• 2 egg yolks
• 30 gm crème fraîche
• 2 tbsp finely chopped chives
• 30 gm butter, coarsely chopped
• 150 gm cooked crab meat, drained
• Micro-cress, to serve
• 150 gm cherry tomatoes, finely chopped
• Juice of ½ lemon
• 40 ml olive oil
• 2 tbsp basil, thinly sliced
• ½ tsp coriander seeds, toasted and crushed