This is a classic example of an omelette that even the French would be pleased to eat. I grew up thinking that the French invented omelettes, now I know better. That's the good thing about living in multicultural Australia--one is not bound by any tradition other than a love of good food. This stir fry omlette is a Rockpool Classic and usually served as an entree. This recipe makes a larger omelette that can be cut up into 2 or 3 entrée servings. The texture of the crab, egg and bean sprouts, and the perfume of the sesame oil are one of the greatest taste and texture combinations imaginable. It is important to make sure the oil is very hot and smoking so that the eggs do not soak up the oil.
