Crab Omelette with Asian Salad
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,
2 cloves garlic, crushed 1 teaspoon fish sauce 1 teaspoon sesame oil
1 cup bean sprouts
1 Lebanese cucumber,
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.