How To Cook Filipino Style Crab Omelette
Filipino Style Crab Omelette - We usually make this omelette as a lunch or dinner, however it is also great for Sunday brunch. It is really easy to make, yet always impresses our guests and is packed with protein and many other nutrients (not to mention that it is seriously flavour some and delicious!). We recommend garnishing with fresh shallots, a wedge of lemon or lime, sprouts and some extra chili flakes for those who like spice.
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| Filipino Style Crab Omelette |
Filled with delicate crab meat and fresh Asian herbs, this golden omelette is a quick and easy dinner idea.
Filipino Style Crab Omelette Time And Duration
0:05 To Prep
0:05 To Cook
Filipino Style Crab Omelette Ingredients
Filipino Style Crab Omelette Steps And Methods For Cooking.
Step 1
Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
Step 2
Lightly beat the eggs with the soy and fish sauce to combine.
Step 3
Brush a large non-stick frypan with a little oil and place over medium heat. Once the old is heated, add egg and shake pan to distribute, gently stirring with the underside of a fork. As egg begins to cook at the edges, use the fork to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.
Step 4
After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid - it will keep cooking once it's removed from the heat.)
Step 5
Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.
Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
Step 2
Lightly beat the eggs with the soy and fish sauce to combine.
Step 3
Brush a large non-stick frypan with a little oil and place over medium heat. Once the old is heated, add egg and shake pan to distribute, gently stirring with the underside of a fork. As egg begins to cook at the edges, use the fork to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.
Step 4
After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid - it will keep cooking once it's removed from the heat.)
Step 5
Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.
Omelette Additional Trivia
In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapour trapped within the rapidly cooked egg. Some home cooks add baking powder to produce a fluffier omelette; however, this ingredient is sometimes viewed unfavorably by traditionalists.
The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte d'oeufs, Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgoise (1784).
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day. Source: Omelette
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day. Source: Omelette
Filipino Style Crab Omelette Nutrition
Energy 937kJ | Fat saturated 3.00g |
Fat Total 9.00g | Carbohydrate sugars 8.00g |
Carbohydrate Total 11.00g | Dietary Fibre 3.00g |
Protein 24.00g | Cholesterol 375.00mg |
Sodium 1957.12mg |