INGREDIENTS

1. 3largeeggs, lightly beaten
2. 1pinchsalt
3. 1dashpepper
4. 4teaspoonscanola oil, divided
5. 3-5dropssesame oil
6. 1smallyellow onion, sliced thinly
7. 5ouncescrabmeat, thawed and drained or shrimp
8. 1teaspoonlight soy sauce
9. 1stalkscallions, chopped
10. 1/2tablespoonred chili, chopped (optional)

DIRECTIONS

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.