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Level 1, 377 New South Head Road
Double Bay, NSW, 2028
Australia

+61434109922

Stephanie Malouf | Accredited Practicing Nutritionist

Crab & Enoki Mushroom Omelette

Conscious Recipes

Crab & Enoki Mushroom Omelette

Stephanie Malouf Nutrition

Serves 3

Cooking time: Under 30mins

INGREDIENTS

  • 4 eggs
  • 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

Instructions

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