Name: Seafood combination omelette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 12 eggs, beaten lightly; 4 green onions, sliced thinly; 1 tablespoon vegetable oil; 1 clove garlic, crushed; 1 fresh small red thai chilli, sliced thinly; 650 gram scallops, halved; 400 gram small shelled cooked prawns; 400 gram cooked crab meat; 2 tablespoon light soy sauce; 1/3 cup fresh coriander, firmly packed; 2 tablespoon fresh mint, coarsely chopped

Ingredients

12 eggs, beaten lightly

4 green onions, sliced thinly

1 tablespoon vegetable oil

1 clove garlic, crushed

1 fresh small red thai chilli, sliced thinly

650 gram scallops, halved

400 gram small shelled cooked prawns

400 gram cooked crab meat

2 tablespoon light soy sauce

1/3 cup fresh coriander, firmly packed

2 tablespoon fresh mint, coarsely chopped

Method

1.Whisk egg and onion together in large bowl.

2.Brush medium heated frying pan with a little of the oil. Add a quarter of the egg mixture, swirl to cover base of pan. Cook, covered, minutes or until cooked through. Remove omelette, repeat with remaining egg mixture to make three more omelettes.

3.Meanwhile, heat remaining oil in wok, stir-fry garlic, chilli and scallops until scallops are cooked through.

4.Add prawns, crab, sauce and herbs, stir until heated through.

5.Divide seafood mixture among omelettes, roll to enclose filling. Cut each omelette in half diagonally.

We removed the roe from the scallops, but it can be left intact, if you prefer.
Note

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