Sunday, August 17, 2014

Revamped: Singapore Chili Crab Omelets


I love revamping leftovers into something delicious. So, when I looked at my leftover Singapore Chili Crab - and needed a quick lunch this afternoon - I decided to make some Singapore Chili Crab Omelets. Easy and tasty!

Ingredients

  • eggs
  • splash of water
  • butter
  • shredded cheese (I used a mixture of parmesan, mozzarella, and asiago)
  • leftover Singapore Chili Crab and sauce

Procedure
Beat your eggs with a splash of water until the yolks and whites are well-blended. Heat a skillet and melt a pat of butter, swirling it around until the pan is completely coated. Pour in the beaten egg and let the edges set a bit. It shouldn't take too long. Using a spatula, lift the edges of the omelet and swirl the pan to let the liquid eggs flow beneath.

When the eggs are mostly set, spread the toppings over the eggs - on one half. In this case, I used shredded cheese and leftover crab meat mixed with a bit of the sauce. Fold the omelet in half and slide it onto your plate. Some people like their omelets in thirds; I've always done it in half.

To serve, spoon some of the leftover sauce over the omelet and top it with a few more tablespoons of crabmeat.

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