Ingredients:3 large eggs, beaten
100g baby asparagus, chopped, leaving their spearheads intact
100g tinned crabmeat (from the body of swimmer crabs)
1 tablespoon light soya sauce
2 stalks spring onion, minced
¼ cup cream
3 tablespoons olive oil
1 pinch salt
1 teaspoon ground white pepper
Method:
1. Add the cream, soya sauce, salt and pepper with the eggs and beat until well incorporated.
2. On a non-stick pan over high heat, add the oil and fry the baby asparagus and spring onions for about half a minute before adding the egg mixture in.
3. Gently move the egg and vegetables around by scraping the bottom until the vegetables are well distributed (the liquid should be still be damp and moist on top). Give it another half a minute to brown at the bottom.
4. Add the crabmeat and carefully fold the omelette before removing and laying the omelette on a plate.
5. Cut in half before serving it with salad if desired.
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