Crab Omelet recipe

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Ingredients

2 tablespoons olive oil
1 small potato, peeled and diced
1 onion, chopped
2 cloves garlic, minced
¼ pound fresh crabmeat, drained and flaked
salt and pepper to taste
1 small tomato, diced
1 (1.5 ounce) box raisins
¼ cup peas
1 red bell pepper, chopped
3 eggs, beaten

Nutrition Info

165.4 calories
carbohydrate: 17.5 g
cholesterol: 104.2 mg
fat: 7.4 g
fiber: 2.4 g
protein: 8.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 103.7 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper, stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture, stir and cook another 2 minutes.

  2. Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.

Recipe Yield

1 large omelet

Recipe Note

Crab and egg go very well together in this delightful dish. Fresh crab meat is best but if you can't find it, use canned.

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