A versatile and easy dish, this omelet
also lends itself well to a filling of cooked ground or chopped pork
instead of crab. You may also add cut-up ripe tomatoes.
Crab meat, picked clean
Large eggs, beaten lightly
Freshly ground black pepper
Spring onion (scallion) chopped
Fresh coriander (cilantro), coarsely chopped
Heat 1 tablespoon of the oil in a frying
pan over medium heat. Add the crabmeat and shallots and stir-fry for 1
to 2 minutes. Remove from heat and cool.
Beat the eggs with the black pepper, fish
sauce, and spring onion. Add the cooked crab meat mixture and stir to
Add the remaining oil to the pan and heat
over medium heat. Add the egg mixture and cook until the edges turn
light brown. Flip the omelet over to cook the other side, and cook for 2
- 3 minutes more, or until the edges turn light brown. Using a spatula,
carefully remove the omelet to a serving dish, garnish with fresh
coriander, and serve immediately.