This Asian Crab Omelette Recipe is not just for breakfast. Serve this delicious recipe anytime, anywhere and any-day.
- Step 1
Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
- Step 2
Lightly beat the eggs with the soy and fish sauce to combine.
- Step 3
Brush a large non-stick frypan with a little oil and place over medium heat. Once the old is heated, add egg and shake pan to distribute, gently stirring with the underside of a fork. As egg begins to cook at the edges, use the fork to draw cooked egg in towards the center (without breaking up), allowing the uncooked egg to run out towards the edge.
- Step 4
After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy center without too much liquid – it will keep cooking once it’s removed from the heat.)
- Step 5
Invert onto a plate and scatter crab mixture down the center. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.
- Step 1