Colin Fassnidge's prawn and herb omelette is the weeknight saviour we've been looking for

“Leftover barbecue chicken would also work well in place of the prawns” - Colin Fassnidge. keto recipes


  • 1 cup (250ml) milk
  • 1½ cups mixed herbs, chopped (we used parsley, chives, and dill), plus extra leaves to serve
  • 60g butter, diced
  • 350g peeled cooked prawns, chopped
  • 2 spring onions, finely sliced diagonally
  • 1 fennel, thinly sliced (we used a mandolin)
  • 1 cucumber, thinly sliced into ribbons (we used a mandolin)
  • Toasted nori sheets cut into squares
  • Toasted sesame seeds, to serve


  • 2tbs extra virgin olive oil
  • 1 tbs tahini
  • Juice of 1 lemon
  • 1 extra lemon cut into wedges to serve
  • 2 tsp honey
  • 2 tbs chopped chives


  1. For the dressing, whisk together olive oil, tahini, lemon juice, honey and 1 tbs water until smooth. Season and stir in chives.
  2. Whisk together eggs, milk and herbs. Melt half the butter in a 24cm non-stick frying pan over medium-high heat. When it starts to foam, add half the egg mixture, shake pan to distribute and gently stir with a heatproof rubber spatula. As egg begins to set at the edges, use the spatula to draw cooked egg towards the centre (without breaking up), allowing the uncooked egg to run towards the edge.
  3. Scatter with half the prawns and continue to cook for 1-2 minutes until egg is just set and prawns are warmed. Season. Slide onto a warmed serving plate and repeat with remaining butter, egg and prawns.
  4. Top with spring onion, fennel, cucumber, nori and sesame seeds. Serve with dressing.