Omelette with crab and arugula
2 servings
30 minutes
Omelet with crab and arugula is a refined dish of Italian cuisine that combines tender crab meat and spicy greens. Historically, Italians love experimenting with omelets by adding seafood, fresh vegetables, and aromatic herbs. This version is a sophisticated blend of the ocean flavor of crab and the slight bitterness of arugula. The airy omelet, cooked slowly, absorbs the juiciness of tomatoes, sweet peppers, and onions, creating a harmonious balance of flavors. Garnished with fresh vegetables and herbs, it is suitable for both a morning breakfast and a light dinner, delighting with its rich texture and freshness. The dish pairs wonderfully with a glass of white wine or citrus refreshing drinks.
1
Chop 4 tomatoes, bell pepper, and onion; shred the crab. Place everything in a pan and fry.
- Tomatoes: 5 piece
- Bell pepper: 1 piece
- Onion: 1 head
- Crab meat: 200 g
2
Beat the eggs with milk and flour, season with salt and pepper. Pour this mixture into a pan, cover with a lid, and cook on low heat for 3-4 minutes.
- Chicken egg: 4 pieces
- Skimmed milk: 1 glass
- Wheat flour: 0.5 glass
- Ground black pepper: to taste
- Salt: to taste
3
When the omelet is ready, place it on a plate and garnish with fresh tomato slices, salad, arugula, and herbs.
- Tomatoes: 5 piece
- Green salad leaves: 0.3 bunch
- Rocket (arugula): 0.3 bunch
- Fresh herbs: 0.3 bunch
