Cooking time: Under 30mins
230g wild blue swimmer crab meat (ready to eat)
1 heaped tbsp fresh ginger, grated
2 tsp fish sauce
1 tsp tamari
3 spring onions, diced
200g enoki mushrooms
2 tbsp Coconut oil
1 big handful bean sprouts
01: Add 1 tbsp coconut oil to a non stick pan (with approx a 10 inch base) on medium heat and add the ginger, spring onions and enoki mushrooms. Sauté until soft. Transfer to a plate and leave to the side
02: In a small bowl, crack the eggs and add the tamari and fish sauce and use a fork to lightly wisk the eggs until combined.
03: Using the same saucepan used to cook the veggies, turn onto medium heat and add the remaining tablespoon of oil and spread evenly over the base of the pan
04: Pour in the eggs mixture and turn the saucepan making sure the whole base is covered in a thin layer of the egg mixture, like a pancake. Cover with a lid and let it cook for a few minutes.
05: Remove the lid and turn the pan again trying to move any raw egg siting on the top to the edges. Cover and cook for a few more minutes until cooked through
06: Using a spatular, carefully unstick and lift the egg from the bottom of the pan and slide onto a serving platter.
07: Place the cooked mushrooms mixture into the centre and then stack the crab meat on top
08: Fold the edges of the egg omelette into the centre, covering the filling, so its like a wrap
09: Top with the bean sprouts and finish with a sprinkle of chopped spring onion and chilli
Serve with a salad, steamed asian greens or on top of some Ginger & Turmeric Cauliflower Rice