Crab Omelette

1
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"Love fresh crab omelette for breakfast. I don't add salt as I find fresh crab meat to be slightly salty anyway."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (202.3 g)
  • Calories 273.4
  • Total Fat - 16.1 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 462.4 mg
  • Sodium - 428.9 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 0 g
  • Sugars - 1.9 g
  • Protein - 27.3 g
  • Calcium - 130.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Season the crab meat with pepper.

Step 2

Lightly beat the eggs in a bowl with the milk.

Step 3

Melt the butter in a small skillet and when the froth subsides, pour in the eggs.

Step 4

Gently bring the set egg to the centre and swirl the pan so uncooked egg goes to the edge of the skillet.

Step 5

When the egg is still a little wet on the top place the crab meat over half the omelette and then fold the other side over the crab meat with a spatula or egg flip.

Step 6

Plate and enjoy.

Tips & Variations


No special items needed.

Bergy (RIP" Forever in our Kitchen)

Strange as it may seem me being a lover of seafood & omelettes I have never combined them before. Absolutely great taste combination. Crab isvery expensive here but this omelette will be made again. I drizzled it with a bit of Thain chili sauce. A relly lovely Sunday Brunch

(6 Sep 2015)