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Omelet with Crab Sticks

A colorful omelet to shake up your usual breakfast. Familiar ingredients, a familiar dish — but put together this way, it turns into something fresh and original. It comes together fast, tastes great, and keeps you full, while fresh herbs and crab sticks add a pop of color. Both grown-ups and kids will love this breakfast (and the kids can easily make it themselves). Round it out with a cup of freshly brewed tea and some white-bread toast, and you've got a good morning guaranteed!

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Omelet with crab sticks
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 6 g
Fats 45 % 9 g
Carbohydrates 25 % 5 g
108 kcal
GI: 100 / 0 / 0
  • How do you make an omelet with crab sticks? Start by gathering your ingredients. If the crab sticks are frozen, thaw them first. Take them out of the package, peel off the film, and cut them into small pieces — either straight across, or lengthwise and then across, whatever you prefer. Set a good frying pan over the heat, let it warm up, add the vegetable oil, and sauté the chopped crab sticks until lightly golden. Crack the eggs into a separate bowl, pour in the milk, and season with salt and pepper to taste. Whisk well, mixing in your herbs as you go. I used green onion, but dill or parsley work too — just wash and chop them first. Pour the egg mixture over the crab sticks in the pan and give it a gentle stir. Cover with a lid and cook for 5-10 minutes. Keep the heat low so the omelet doesn't scorch. To serve, sprinkle with more fresh chopped herbs, toast up some bread, and brew fresh tea or coffee. Enjoy!
  • Every oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds. For guidance on choosing frying temperatures and the best oils for the job, see our separate guide.
  • One thing to keep in mind: the wrong pan can ruin even a great recipe. For tips on picking the perfect pan for different dishes, check our dedicated guide.
  • How do you pick good crab sticks? Always check the sell-by date. Surimi (minced white fish) should be the first item on the ingredient list. And don't buy them if there's frost or ice buildup — that's a sign they've been refrozen. Fresh sticks should be free of gray or yellow spots, firm, and slightly moist. If they feel sticky, they've gone bad.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Crab sticks meridian snow crab - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Crab sticks santa bremor snow crab - 70  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Pepper - 26  kcal/100g

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