INGREDIENTS
3 large eggs
Pinch salt
Dash pepper
4 tsp. canola oil, divided
3-5 drops sesame oil
1 small yellow onion, sliced thinly
5 oz. crabmeat or shrimp
1 tsp. light soy sauce
1 stalk scallion, chopped
½ TBSP. red chilies, chopped (optional)
DIRECTIONS
Lightly beat eggs with the salt and pepper; set aside.
Heat wok or skillet with 2 tsp. oil and sesame oil.
Add onion and fry until soft.
Push to one side of the skillet and add crabmeat or shrimp and stir fry well.
Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.
Heat remaining 2 tsp. oil in the wok or skillet, add the beaten eggs.
Swirl the pan around to spread the omelette evenly.
When eggs have set, add the crabmeat/shrimp mixture and sprinkle with the onion and red chilies.
Fold in the four corners of the omelette to cover the filling.
Cover pan with a lid for 1 minute, the turn out onto a plate and serve immediately.
Serves 2 to 3.
