Omelet With Crabmeat And Green Onions
makes 1 omelet
Eggs aren't just for breakfast in Vietnam, and that means more chances to enjoy speedy, satisfying inspirations like this little omelet. For brunch, accompany it with fresh pineapple, and biscuits and honey.Read more about this recipe in Nancie McDermott's Quick & Easy Vietnamese.
4 eggs
1 tablespoon fish sauce
2 tablespoons vegetable oil
3/4 cup cooked lump crabmeat or 1 6-ounce can
1 tablespoon thinly sliced green onions
1/4 teaspoon salt
Generous pinch of black pepper
prep: 5 minutes
total: 15 minutes
medium bowl
whisk
medium skillet
spatula
1. In a medium bowl, combine the eggs and fish sauce, beat well and set aside.
2. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat for 1 minute. Add the crabmeat, green onion, salt and pepper, and cook, tossing gently, until heated and fragrant, 1-2 minutes. Transfer to a small bowl and place by the stove.
3. Add the remaining tablespoon of oil to the pan and heat until a bit of the egg sizzles and blooms at once. Add the eggs and cook, gently pulling the cooked egg towards the center of the pan so that most of the uncooked egg spreads out in the hot pan.
4. When the omelet is lightly browned on the bottom and fairly set on top, spread the crabmeat mixture over half. Gently fold the other half over the crab-covered side, and transfer to a plate. Serve hot or warm.
2. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat for 1 minute. Add the crabmeat, green onion, salt and pepper, and cook, tossing gently, until heated and fragrant, 1-2 minutes. Transfer to a small bowl and place by the stove.
3. Add the remaining tablespoon of oil to the pan and heat until a bit of the egg sizzles and blooms at once. Add the eggs and cook, gently pulling the cooked egg towards the center of the pan so that most of the uncooked egg spreads out in the hot pan.
4. When the omelet is lightly browned on the bottom and fairly set on top, spread the crabmeat mixture over half. Gently fold the other half over the crab-covered side, and transfer to a plate. Serve hot or warm.
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