Crab Omelet
For this, I will use imitation crab meat, it is just fish, and I like it. This is based somewhat on Filipino and Thai Omelets. Some Filipino omelets cook the filling first and later added, and many Thai omelets are just flat with fillings added with the eggs, not folded, so let's combine these methods.
Ingredients
- ¾ cup imitation crab, slice at an angle, about ¼ inch thick slices
- ½ onion, halved and thinly sliced
- 2 tablespoons spring onion, sliced
- 4 tablespoons butter
- 3 eggs, whisked
- salt and pepper, as desired
Instructions
- Prep the crab meat, onion, and spring onion. Add the eggs to a bowl and whisk.
- Heat the butter in a nonstick pan on medium high heat, when hot, add the onion, saute until almost soft.
- Add the crab meat and spring onion, stir to mix together.
- Pour in the whisked eggs to cover the pan and contents.
- Cook for a few minutes to set the bottom, lift the sides to check and move the pan around. When the eggs are set, flip the omelet and cook the other side until golden brown.
- Slide to a plate, serve with rice or toast, and enjoy.
Notes
Low cost.
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