Culinary Adventures with Camilla

I love the Fantastical Food Fight coordinated by Sarah of  Fantastical Sharing of Recipes . For more information about the event, click  here . I haven't been very good at participating, but for 2020, I am going to try to be better!  Our theme for the month is: omelets.   Sarah wrote: "January is National Egg Month and I thought omelets would be an easy recipe for after the holidays (for those who celebrate)/winter break (for those with kids in school in the US)!" Here's the line-up of omelets for the #FantasticalFoodFight bloggers... You are invited to the Inlinkz link party! Click here to enter Japanese Home Cooking I have always liked the sweet-savory of this Japanese rolled omelet. And I decided to give it a try and pulled my copy of  Mastering the Art of Japanese Home Cooking  by Masahuru Morimoto* off the bookshelf. Oddly, I do not think that I've ever written about this book. So, I'm adding in a brief bit...

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 p...