This buttery crab omelet idea came to me after an evening dinner of Dungeness Crab. We still had a few crab legs leftover from the dinner, and I thought "let's have crab for breakfast." So the next morning, I took inventory of what was in the fridge. I found some fresh green onions, garlic and tomatoes and incorporated them into my crab filling to a 3 egg omelet. It turned out to be pretty good, and I thought I'd share that quick recipe on my blog.
Servings: 1 big serving
Prep Time: 10 minutes
Cooking Time: 8 minutes
1/2 Crab Meat
1 Garlic Clove minced
1/4 Scallions chopped
1/2 Tomatoes chopped
2 Tablespoons Butter divided)
3 Large Eggs
Parsley chopped to garnish
Place a rack on the second to highest position in the oven. Preheat the oven to 350 degrees Fahrenheit on broil.
Using a non-stick 10 inch skillet melt one tablespoon butter over medium heat. Add the garlic and cook until fragrant (about 30 seconds). Add the crab meat, scallions and tomatoes. Stir fry the ingredients together for two minutes. Remove from pan and set aside.
Whisk to scramble the eggs in a medium bowl. Over medium heat, Melt the remaining tablespoon of butter on the non-stick skillet. Slowly pour in the scrambled eggs onto the skillet and let cook for 30 seconds. Transfer the skillet to the oven to cook for another 2-3 minutes or until the eggs are fully cooked on top. Remove the skillet from the oven using oven mitts. Place the crab meat, scallion and tomato mixture on half the eggs. Use a spatula to fold the eggs into a half crescent with crab meat mixture in the center. Transfer to a plate, garnish with chopped parsley and serve.
Try this omelet with a little bit of sour cream. Enjoy.