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
- Lightly beat the eggs in a bowl and add in the crabstick slices, mayonnaise and salt.
- 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.
- 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.
- 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.