Crab Omelette with Asian Salad

Recipes+ - - Contents -

SERVES 4 PREP 10 min­utes COOK 20 min­utes

NUTRITION 1998kJ; 21g fat (7g sat); 16g pro­tein; 24g car­bo­hy­drate; 8g fi­bre a serve COST $3.50 a serve + DIY IDEA Omit crab. Use a 415g can drained flaked pink sal­mon in­stead. + BUD­GET TIP Omit mint.

12 eggs, at room tem­per­a­ture 1 ta­ble­spoon milk

2 green onions, finely chopped 1 lime, juiced, plus cheeks,

to serve

2 cloves gar­lic, crushed 1 tea­spoon fish sauce 1 tea­spoon se­same oil

1 cup bean sprouts

1 Le­banese cu­cum­ber,

de­seeded, sliced

1 car­rot, cut into match­sticks 1/3 cup mint leaves

1/3 cup coriander leaves 2 ta­ble­spoons fried shal­lots 1 fresh long red chilli, sliced 140g can crab meat, drained

1 Whisk eggs, milk and onion in a large jug. Heat a non-stick fry­ing pan over mod­er­ate heat. To make each omelette, add 1/4 cup of egg mix­ture to pan;

swirl to coat base and sides. Cook for 2 min­utes or un­til golden brown un­der­neath. Slide onto a heat­proof plate. Re­peat with re­main­ing egg mix­ture to make 8 omelettes in to­tal.


Mean­while, whisk juice, gar­lic, fish sauce and se­same oil in a bowl. Com­bine the sprouts, cu­cum­ber, car­rot, mint, coriander, fried shal­lots and chilli in a bowl. Add dress­ing; toss to com­bine.

3 To serve, place 2 omelettes on each serv­ing plate. Top with salad; sprin­kle with crab.

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