Recipe: Vegetable Crab Omelette

1 Peel and cut the vegetables and crab sticks into small dice.

2 Sauté the vegetables separately in a pan with a little olive oil, salt and pepper.

3 Separate each egg white from the yolk, add a pinch of salt to the egg whites and pour into a non-stick pan (add a tablespoon of oil beforehand), place the pan in the oven at 195°F (90°C) for 8 minutes. afterwards using a round mold cut the cooked egg whites according to the presentation (size of the cup). set aside.

4 Mix the remaining egg yolk, put it in a cone, cut the tip then in boiling water form small filaments of egg yolk cook for 1 minute, then drain.

5 Crispy cheese: let the cheese cook in the pan over low heat, until a crisp forms. In a cup put the eggplants, cover with pepper, then the onions, then the carrots, and finally the crab. Cover with the circle of egg white, decorate with egg yolk filaments and cheese crisps.