Thai · Breakfast
Crab-Flavored Omelette
A savory Thai-style omelette built on beaten eggs enriched with crab meat, folded loose and slightly custardy, finished with white pepper, fish sauce and scallion. Pan-fried hot and fast in oil until the edges crisp and the center stays soft, served with steamed rice and a squeeze of lime.
$5
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
398Calories
28.5gProtein
30.4gFat
3gCarbs
1gSugar
0.4gFiber
897mgSodium
549mgChol
6.8gSat Fat
372mgPotassium
95mgCalcium
3mgIron
2.4mcgVitamin B12
8mgVitamin C
gluten-free
low-carb
low-calorie
rich-umami
breakfast
gluten-free
low-calorie
Instructions
1
Prep
Crack the eggs into a medium bowl and whisk with a fork until the yolks and whites are fully combined and slightly foamy, about 30 seconds.
2
Build
Add the crab meat, fish sauce, white pepper and half the scallion to the eggs; stir gently with a fork just until distributed, keeping the crab in small chunks.
3
Sear
Heat the vegetable oil in a small nonstick skillet over high heat until it shimmers, about 1 minute. Pour the egg mixture in; cook undisturbed for 45 seconds until the edges puff and turn lacy and golden brown.
4
Plate
Fold the omelette in half using a spatula and cook 30 more seconds until just set but still soft in the center. Slide onto a plate, scatter the remaining scallion and cilantro over the top, and serve immediately with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 4.2 oz120g fresh crab meat, picked over for shell
- 2 tsp2 tsp fish sauce
- 22 scallion
- 1/4 tsp1/4 tsp white pepper
- 2 tbsp30ml vegetable oil
- 2 tbsp2 tbsp cilantro
- 22 lime wedge, for serving
