A favourite recipe from Rick Stein’s Cornwall.
Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened.In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper.
When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle.
Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread.