Asparagus Crab Omelets
"A romantic brunch for two, or double for guests. These savory omelets are sure to please and are very attractive. These can be topped with hollandaise sauce for extra enjoyment. Prep & Cook times are approximate."
- Ready In:
- 35mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 6 fresh asparagus spears, trimmed
- 4 eggs
- 1 dash salt and pepper
- 1⁄2 cup diced plum tomato
- 2 tablespoons butter or 2 tablespoons margarine, divided
- 1 (6 ounce) can crabmeat, drained,flaked and cartilage removed
- 1⁄2 cup shredded provolone cheese
directions
- Place asparagus in a steamer basket.
- Place in a saucepan over 1-inch water; bring to a boil.
- Cover and steam for 4-6 minutes or until crisp-tender; set aside.
- In a bowl, whisk together eggs, salt and pepper.
- Stir in tomatoes.
- Melt 1 Tblsp.
- butter in a skillet over medium heat; add half of the egg mixture.
- As eggs set, lift edges, letting uncooked portion flow underneath.
- When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling.
- Cover and let stand 1-2 minutes or until cheese is melted.
- Repeat for second omelet.
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Delicious. I didn't have the tomato... and used American cheese. Very rich breakfast.... yummy. -
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Good omelet for spring. Hollandaise sauce is a must. Overall flavor is mild, but rich.
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I wanted to make a special breakfast for my husband before the holiday crazy started. This is wonderful- a nice change from bacon and sausage omelets. I did not stir in the tomatoes with the egg mixture. I added it to the eggs when adding the rest of the fillling. Hollandaise sauce on top is a must. Thanks keen5 for a real keeper.
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A romantic brunch for two, or double for guests. These savory omelets are sure to please and are very attractive. These can be topped with hollandaise sauce for extra enjoyment. Prep & Cook times are approximate.
