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

• Olive oil spray
• 8 eggs
• 1/4 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
• 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
• 3 tablespoons plain nonfat yogurt
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1 teaspoon cracked coriander seeds
• 2 cups shredded iceberg lettuce

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

olive oil spray, eggs, italian parsley, fresh basil, thyme, kosher salt, freshly ground pepper, lemon juice, olive oil, lump crab meat, oranges, purple bell pepper, jalapeno, lime juice, nonfat yogurt, mustard, kosher salt, freshly ground pepper, cracked coriander seeds

Taken from cooking.nytimes.com/recipes/6959 (may not work)