Crab & spring onion omelette
A Vietnamese breakfast for the galley that fine in moderate seas, about 10 min hands-on.
- Breakfast
- Vietnamese
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggs480 g (≈ 9.5 eggs) (120 g (≈ 2.5 eggs))
- Crab meat (tin)200 g (50 g)
- Spring onion / scallion40 g (≈ 2.5 spring onions) (10 g (≈ 0.5 spring onion))
- Soy sauce20 g (5 g)
- Sunflower / vegetable oil20 g (5 g)
Method
- Beat eggs with soy and spring onion.
- Pour into hot oil; scatter crab over.
- Cook until set and fold.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Shellfish (prawns, crab), Eggs, Gluten, Soy — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 263
- protein
- 25 g
- fat
- 17 g
- carbs
- 2 g
- sugar
- 1 g
- fibre
- 0 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes