Herbed Egg 'Pasta' With Blood Orange Salsa and Lettuce Slaw


The pasta:

  • Olive oil spray
  • 8 eggs
  • ¼ cup chopped Italian parsley
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground pepper to taste
  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • 4 teaspoons olive oil
  • 1 cup lump crab meat, picked over for shells

The salsa:

  • 5 small blood oranges, peeled, sections cut from membranes
  • 1 small purple bell pepper, cored, deribbed and cut into small dice
  • 1 small jalapeno, seeded and minced
  • 1 tablespoon fresh lime juice

The slaw:

  • 3 tablespoons plain nonfat yogurt
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon kosher salt, plus more to taste
  • Freshly ground pepper to taste
  • 1 teaspoon cracked coriander seeds
  • 2 cups shredded iceberg lettuce
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      302 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 21 grams protein; 404 milligrams cholesterol; 1103 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. To make pasta, spray a 12-inch nonstick skillet with olive oil and place over low heat. Whisk half of the eggs well and add half of the herbs, 1/2 teaspoon salt and pepper. Pour into the skillet and cook until all but the top is set, about 3 minutes. Slide the omelet onto a large plate, invert it back into the pan and cook just until the bottom is set, about 20 seconds. Slide onto a large piece of parchment paper and let cool. Repeat with the remaining eggs, herbs, 1/2 teaspoon salt and pepper.
  2. When cool, slice the omelets into very thin strips. Place in a bowl and toss with the lemon juice, oil, crab meat and salt and pepper to taste. Set aside.
  3. To make salsa, toss all ingredients together in a medium bowl.
  4. To make slaw, whisk together the yogurt, mustard, salt, pepper and coriander. Toss with the lettuce until well mixed.
  5. To serve, mound the pasta in the center of 4 plates. Make a ring around the pasta with the slaw. Place 3 spoons of salsa around the slaw about 4 inches apart. Serve immediately.

45 minutes

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