Every trip to Japan is a feast to the eyes and the stomach.
Upon our arrival in Tokyo just over two weeks ago, my brother Patrice took us to one of his favorite neighborhood bars, Reposado, where we spent the next three hours catching up on our lives, eating tapas style dishes and drinking enough wine to make me forget about the 13 hours time difference and major jet lag that was about to hit me.
The first two days are always brutal.
One dish I took a strong liking to was a simple baked zucchini and crab omelette that was so fluffy it had the consistency of a light custard chawan mushi. I asked the chef and bar owner Hachiyasan if it was a complicated dish to make and he vigorously shook his head from side to side as he replied “kantan! kantan!” which means easy! easy!
In that case, would Hachiyasan be willing to share his recipe so we can all learn to make this yummy Japanese meal at home? The answer is yes!
The next day we agreed to meet at his bar at 4pm so I could come by and shoot the steps and write down the ingredients.
He wasn’t kidding when he said the recipe was easy, the entire process from beginning to end only took about 20 minutes and the baked zucchini and crab omelette was gone inside my belly in less than five.
I am really excited to share this recipe with you because I know you will also fall in love with its taste and simplicity.
This baked zucchini and crab omelette will remind you of a French quiche minus the crust but with a distinct Japanese flair. I recommend pairing this with a lemon chicken salad and a light soup (such as a chilled gazpacho or a bean and chard soup).
Did you like this simple Baked Zucchini and Crab Omelette Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
A fluffly and cheesy baked omelette packed with savory flavor and a hint of sweetness.
- 1 large egg
- 1/4 cup heavy cream
- 1/4 cup milk
- 1/4 cup canned crab (drained)
- 1/4 cup zucchini (sliced into thin strips (julienned))
- 1/4 cup shredded mozzarella cheese or other mild white cheese
- salt and pepper (to taste)
- Preheat oven to 450Fº.
- Whisk the egg in a mixing bowl, add cream and milk and stir.
- Add cheese and crab and stir.
- Add zucchini strips and stir a couple of times. Season with salt and pepper.
- Pour the mixture into an oven proof ramekin and bake for 12-15 minutes, until the top is golden brown. Serve.
This omelette will keep refrigerated in an airtight storage container for up to 3 days.
- Serving Size:
- Calories: 209
- Sugar: 3 g
- Sodium: 268 mg
- Fat: 15.4 g
- Saturated Fat: 8.9 g
- Carbohydrates: 4.6 g
- Fiber: 0.3 g
- Protein: 13 g
- Cholesterol: 139.3 mg
Keywords: appetizer, comfort food