Crabstick Omelette


2 large eggs

3 crabstick, cut to 0.5cm thickness (frozen crab flavored fish filament)

0.5 tablespoon mayonnaise

0.5 teaspoon salt

oil for pan-frying

  1. Lightly beat the eggs in a bowl and add in the crabstick slices, mayonnaise and salt.
  2. Heat oil in a clean dry pan over medium heat. If you are using a non-stick pan, light sprinkling of oil would be sufficient. Noone likes greasy omelette.
  3. Pour half of the egg mixture and fry over medium-low heat. Flip the omelette when the mixture isn’t runny. TIP : Never press the omelette when frying, it can destroy the ‘fluffiness’ of the omelette.
  4. Remove the omelette when ready and do the same with the remaining half egg mixture.

Serving suggestion : Serve with steamed rice. You may also add chopped spring onion to the egg mixture for the extra aroma.


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