Ingredients

• 2 tablespoons olive oil
• 1 small potato , peeled and diced
• 1 onion , chopped
• 2 cloves garlic , minced
• 0.25 pounds fresh crabmeat , drained and flaked
• salt and pepper to taste
• 1 small tomato , diced
• 1 , 1.5 ounce
• 0.25 cups peas
• 1 red bell pepper , chopped
• 3 eggs , beaten

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Fry potato in hot oil until fork-tender, 5 to 7 minutes. Use a slotted spoon to transfer potatoes to a plate lined with paper towels, leaving excess oil in the skillet.
2. 2 Return the skillet to medium heat. Cook onion and garlic in oil until tender, about 5 minutes. Add crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir tomatoes into mixture and cook another 2 minutes. Add raisins, peas, and red bell pepper; stir and cook another 2 minutes.
3. 3 Pour eggs over mixture in the skillet. Cook until eggs set, 2 to 3 minutes. Flip omelet and cook 1 minute more. Transfer to a plate and serve hot with potatoes.

Nutrition per serving