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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Crab and egg go very well together in this delightful dish. Fresh crab meat is best but if you can't find it, use canned. Ingredients:
2 tablespoons olive oil |
1 small potato, peeled and diced |
1 onion, chopped |
2 cloves garlic, minced |
1/4 pound fresh crabmeat, drained and flaked |
salt and pepper to taste |
1 small tomato, diced |
1 (1.5 ounce) box raisins |
1/4 cup peas |
1 red bell pepper, chopped |
3 eggs, beaten |
Directions:
1. Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
2. Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.
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