Ingredients

• 3 large eggs, lightly beaten
• 1 pinch salt
• 1 dash pepper
• 4 teaspoons canola oil, divided
• 3 -5 drops sesame oil
• 1 small yellow onion, sliced thinly
• 5 ounces crabmeat, thawed and drained (or 5 ounces shrimp)
• 1 teaspoon light soy sauce
• 1 stalk scallion, chopped
• 1/2 tablespoon red chile, chopped (optional)

Instructions

1. Lightly beat eggs with salt and pepper, set aside.

2. Heat wok with 2 tsp oil and sesame oil.

3. Add onion and fry until soft.

4. Push to one side of the wok, add crabmeat or shrimps and stir-fry well.

5. Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.

6. Heat the remaining 2 tsp oil in the wok; add beaten eggs.

7. Swirl pan around to spread the omelette evenly.

8. When eggs have set, add the cooked crabmeat/shrimp mixture and sprinkle with spring onion and red chillies.

9. 'Fold'in the four corners of the omelette to cover the filling.

10. Cover pan with a lid for 1 minute, then turn out omelette onto a plate and serve immediately.