First mix eggs in a baking bowl with 1 pinch each of salt and pepper. Rinse parsley, shake dry and chop finely.
Mix into eggs with lemon zest and juice and Parmesan cheese.
Rinse and dry crab tails. Roughly chop half and stir into egg along with whole crab tails. Heat olive oil and butter in a small, heavy coated skillet that can stand it in the stove as well, until it foams slightly.
Pour in the egg mixture and gently stir with a spoon over medium heat for about 1 minute. Then put the frying pan into the preheated oven (electric kitchen stove: 225 °C /circulating air: 200 °C /gas: level 4). You often get omelets that are dry through and through. Of course they have to be cooked in the middle as well, but for my taste they have to be flat and still a little bit juicy. This one stays in the stove for 4-5 min for me, until it’s browned a tiny bit on top. It rises slightly in the process and is deliciously fluffy at the end.
Crumble the chili pepper and sprinkle on top. Slide the omelet onto a wooden board and bring to the table.
“A simple arugula salad, good bread and a glass of wine are all that’s needed.”