Crab Omelet

Delicious omelet filled with potatoes, onion, garlic, crabmeat, tomatoes, raisins, peas and bell pepper.

Ingredients -

2 tablespoons Extra Virgin Olive Oil
1 small Potato, peeled and diced
1 White or Yellow Onion, chopped
2 Garlic Cloves, minced
1/4 pound Fresh Crabmeat, drained and flaked
Salt and Pepper to taste
1 small Plum Tomato, diced
1 (1.5 ounce) box Raisins
1/4 cup Frozen Peas, thawed
1 Red Bell Pepper, chopped
3 Large Eggs, beaten

Preparation:

1. Heat extra-virgin olive oil in a skillet over medium heat.

2. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes.

3. Transfer the potatoes to a plate lined with paper towels. Set aside.

4. Return the skillet to medium heat.

5. Sauté the chopped onion and minced garlic in the remaining oil until tender, about 5 minutes.

6. Stir in the flaked crabmeat to the skillet and season with salt and pepper; stir.

7. Cover the skillet and cook for 2 minutes.

8. Stir the tomatoes into the mixture. Continue cooking for 2 minutes.

9. Stir in the raisins, peas, and chopped red bell pepper. Continue cooking for 2 minutes.

10. Pour the eggs over the mixture.

11. Cook until the eggs set, 2 to 3 minutes. Fold the omelet over and continue cooking 1-2 minutes.

Omelet Making Tip

Choosing Eggs

Avoid using eggs that are cracked, chipped or broken when purchased, as they could be contaminated with bacteria.

Omelet Making Tip

Tomato

Remove the stems from tomatoes, rinse under cold water to remove any surface dirt, pat dry and remove the very top of the core. Slice or dice as required per recipe instructions.

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