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Crab and Veggie Omelet

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Breakfast Filipino
Crab and Veggie Omelet
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
Instructions
1
Preheat your stove by turning the burner to a medium flame, allowing olive oil to warm up in a skillet.
2
Once the oil is hot, carefully add sliced potatoes and cook until they're tender enough to be pierced with a fork, taking around 5-7 minutes.
3
Using a slotted spoon, transfer the potatoes to a plate lined with paper towels, leaving any remaining oil in the skillet.
4
Return the skillet to the stovetop and set it back to a medium flame.
5
Add sliced onions and minced garlic to the skillet, allowing them to cook until they're soft and fragrant, taking approximately 5 minutes.
6
Add the crab to the skillet, seasoning it with salt and pepper before stirring gently. Cover the skillet and cook for 2 minutes, allowing the flavors to meld together.
7
Then, stir in the chopped tomatoes and continue cooking for another 2 minutes, allowing their flavors to combine with the other ingredients.
8
Add raisins, frozen peas, and diced red bell pepper to the skillet, stirring gently before cooking for a further 2 minutes.
9
Pour beaten eggs over the mixture in the skillet, allowing them to cook until they're set, taking around 2-3 minutes.
10
Flip the omelet over and cook for an additional minute, before transferring it to a plate.
11
Serve the omelet hot alongside the pan-fried potatoes.