Thursday, September 26, 2013

Morning Dew: Tomato Crab Meat Omelet with Buttered Veggies on the Side



My dog, Keira, woke me up with her little barks weeping to have playtime with me. I put her on her leash so I could walk her out to the nearby park. Today’s tranquil morning was covered in thick blanket of fog and still dark while we walked along.

The green grass was wet with droplets of morning dew when dawn broke over the park from last night's sudden outbreak of rain showers. I let Keira play while I watched the people around. There were two old people brisk walking in the park and group of youngsters doing aerobic exercises. 

Dew-covered dragonfly staying motionless on a flower glittered like diamond jewels in the morning sunshine captured Keira's attention and was straining at its leash trying to get at it. At first glance, it looks like a sweet confectionery - a sugary crumb dreamed up to attract those with a sweet tooth ...and my little Keira was really captivated. The moment I cupped my hands to catch the multi-colored dragonfly resting upon the petals of vibrant wildflower were drops of morning dew still linger on its leaves was refreshingly breathtaking.  There were tiny drops covering the dragonfly's body that appears to by crystallized by the morning dew. The tiny droplets of water increased the dragonfly’s beauty and revealed the full details of bright orange, red, green and blue. It’s like an insignia or a jeweled brooch. I was amazed of how the simplest creature that we often take for granted is a holder of such an extreme beauty. Sometimes, we just need to stop for a while to appreciate life's simple pleasures.

The morning turned out lovely as the light shines through. I let the dragonfly free and I watched it fly away from me. Of course, I won't let this glorious day be spoiled. Here, I made a bountiful breakfast for you.




Ingredients:

200g Stone Crab Claws meat or any available crab meat
2 pcs tomato, sliced
3 fresh eggs
3 tbsp LADY'S CHOICE Mayonnaise
salt
white pepper
2 tablespoon butter
1 small onion, chopped
2 tablespoon cooking oil
4 cloves garlic, chopped into small bits
Green spring onions, chopped
roasted garlic to garnish

For the side dish:
1 cup corn kernels
1 small can green peas
1 small carrot, diced



Preparation

Heat cooking oil in a pan over medium high heat and sauté garlic and onion in oil  until onion has softened. Add crab meat and cook for about 8-10 minutes. Season with salt and pepper to taste. Set aside.

In a bowl, whisk eggs lightly. Add LADY'S CHOICE Mayonnaise, salt, and pepper together till foamy.

In a large skillet, sauté onions in butter, add tomato slices until cooked. Pour over the egg mixture and cook over medium heat; as the eggs set, lift edges and let the uncooked portion flow underneath. Cook for 5-8 minutes (until it is well set but not too dry). Place on a plate and put the crab meat on top, then, fold. Top with roasted garlic and chopped green spring onions.

For side dish:

Sauté garlic, onions, diced carrots corn kernels, green peas in 2 tablespoon butter until cooked and place on the side of your crab meat omelet.

Serve with garlicky, toasted bread.





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