Time 35m Yield 6 Number Of Ingredients 11 Steps:
Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes. Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.
Time 25m Yield 2-4 serving(s) Number Of Ingredients 8 Steps:
Mix the flaked crabmeat with the cheese and season with salt and pepper. Lightly beat the eggs in a bowl with the water and salt and pepper. Melt the butter in a small skillet and when the froth subsides, pour in the eggs. Place the crab and cheese on top of the eggs just when the eggs are beginning to set. Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown. Do not fold, but slide on to a hot plate and serve immediately.
Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes., Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet.
Time 20m Number Of Ingredients 13 Steps:
Deseed the chilli and finely chop half the chilli and add to a hot pan with a little oil and the white ends of the spring onions and the ginger. Cook until the spring onions and the ginger are translucent and add to the crab meat in a small bowl and stir. Lightly beat the eggs until yolks are broken and mix in the soy and fish sauce. Prepare your garnish. Thinly slice the remaining chilli into strips. Pick a small handful of coriander leaves. Wash and drain the snow pea sprouts. Over medium-high heat add the rest of the oil and the butter to an omelette pan. When it’s hot add the egg mixture and leave it for 15 seconds to start to set a little. With a silicon spatula, begin pushing the cooked egg towards the centre of the pan and additionally swirl the pan to get the unset eggs to cook. Run the spatula around the rim of the pan to stop it from sticking. When the omelette is becoming firm and there is only a little liquid on the surface of the omelette add the crab mixture to the centre of the omelette. Using the spatula, fold one side of the omelette to just over centre of the pan, followed by the other side. This will be the bottom of the omelette. Take the pan off the heat and turn the omelette over onto a plate. If you’re going to present this to guests and want a fancy presentation, slice the omelette in half and arrange as in the photo (above). Drizzle with the oyster sauce and Sriracha, followed by the snow pea sprouts, the chilli strips and the coriander.
Time 22m Yield 2 Number Of Ingredients 6 Steps:
Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat. In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites. Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.
Time 25m Yield 2 serving(s) Number Of Ingredients 9 Steps:
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. Lightly beat the eggs with the soy and fish sauce to combine. Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set. Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.
