Crab Torte ala Melveen
This very ono dish is one of the easiest I have ever done. If you do it right, it will look easy. Plus, if someone is watching you cook this Crab Torte ala Melveen, you will look like a genius. They will say, "How did you do that?" Well you will show them and from that point on, you will win their hearts even more. Good luck!
One can crab with natural juices
One small round white onion (minced)
one small fresh whole tomato (minced)
5 strips of bacon (minced)
3 pieces of garlic (minced)
six eggs (in medium sized bowl, beat eggs well with fork)
salt & pepper to taste
You will need a medium sized bowl, spatula, and dinner plate the size of the top of the skillet.
1st: Heat skillet on high setting, fry bacon with garlic, add round onion, then tomato, and last...add canned crab (minced) with gravy. Fry together until all cooked well. Then pour cooked ingredients into bowl of the six well beaten eggs and mix together. Clean skillet with paper towel of all residue from ingredients, add a little vegetable oil and heat until very hot. Then pour mixed ingredients from bowl into skillet. With spatula, move cooked portions to center of skillet and let unmixed portion spread out to edge of skillet. Then change high heat setting to medium. Then place plate on top of skillet, move to the kitchen sink in case of spillage, and turn entire skillet upside down quickly so that egg ingredients will be on plate. Then turn skillet over so that you can slide the cooked egg ingredients right into skillet and place on stove again to finish the other side of the egg omelet. When cooked, place a clean plate on top of skillet and turn entire omelet over quickly and cut in pie pieces and serve.
Note: You may also do other kinds of omelet in same fashion making sure that both sides are well done. Mahalo, Melveen