If you’re looking for an easy yet satisfying side dish, this Corn & Crab Stick Egg Omelet is a perfect choice. It’s soft, colorful, and packed with flavor — the sweetness of corn, the mild taste of crab sticks, and the rich texture of eggs come together beautifully. It’s great as a lunch box side, a quick snack, or a simple dinner dish.
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Ingredients
Main Ingredients (2 servings)
- 30g bell pepper (about 1/3 piece)
- 50g onion (about 1/3 piece)
- 3 crab sticks (90g)
- 80g canned corn (drained)
- 4 eggs
- A pinch of parsley
Seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prepare the ingredients.
Slice the bell pepper and onion thinly. Shred crab sticks into small pieces.
Drain the canned corn well.
2. Make the egg mixture.
In a large bowl, beat the eggs and season with salt and pepper.
.jpg "Make the egg mixture")
Add the bell pepper, onion, crab sticks, and corn. Mix gently until evenly combined.
3. Cook the omelet.
Heat 1 tbsp of cooking oil in a frying pan over medium heat. Pour in all of the egg mixture and spread it evenly.
.jpg "Cook the pancake")
4. Flip and finish.
When the bottom is golden and the top is half-cooked, carefully flip the omelet and cook the other side until fully set and golden brown.
.jpg "Flip")
5. Serve and garnish.
Cut into bite-sized pieces, sprinkle with parsley, and enjoy warm.
.jpg "Serve and garnish")
This Corn & Crab Stick Egg Omelet is simple but full of charm. It’s a great way to use leftover vegetables and canned corn, and kids love it too. Perfect for any meal, this recipe brings a bit of comfort and warmth to your table.
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