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!
- splash of water
- shredded cheese (I used a mixture of parmesan, mozzarella, and asiago)
- leftover Singapore Chili Crab and sauce
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.
To serve, spoon some of the leftover sauce over the omelet and top it with a few more tablespoons of crabmeat.