CRAB & ASPARAGUS OMELETTE

Teresa G.

By
@BlueGinghamApron

This is a quick and easy omelette, with the flavors of sweet crabmeat and Old Bay seasoning, asparagus and the "gooey-goodness" of soft, melted mozzarella. Delish! (The omelette in the photo was made with our homegrown asparagus, which didn't do so well this year; the stalks were very skinny.)


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Comments:

Serves:

1

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 stalk(s)
fresh asparagus or 1/3 cup canned, well drained
1 large
egg
1 pinch
salt
1/8 tsp
old bay seasoning
1 tsp
butter
1 1/2 oz
whole milk mozzarella cheese, sliced or shredded (no packaged "pre-sliced/shredded" cheese!)
2-2 1/2 oz
imitation crabmeat, (or fresh lump crabmeat, if available; chopped cooked shrimp may be substituted for crab)

Directions Step-By-Step

1
Gather & prep all ingredients:
2
Rinse & dry fresh asparagus (if using canned, drain well.)
3
Cut asparagus into 1-1 1/2" pieces, separating tender tips from stem pieces; set aside.
4
Chop or shred crabmeat; set aside.
5
In a small bowl or cup, beat egg with fork.
6
Add salt & Old Bay seasoning to egg; beat well.
7
In a small nonstick, melt butter over medium heat.
8
Add asparagus stem pieces; sauté 1 1/2 to 2 minutes; add asparagus tips; saute until asparagus is tender-crisp, about 2-3 minutes depending on size (if using canned asparagus, sauté only long enough to warm.)
9
Add 1/2 of the crabmeat; sauté for approximately 1/2 to 1 minute (to warm the crabmeat.)
10
Evenly pour beaten egg into pan with the crab & asparagus..
11
Cook over medium heat, gently swirling pan, until egg is almost cooked, yet still slightly runny.
12
Scatter remaining crabmeat over omelette; add mozzarella cheese.
13
Using an egg turner, either fold omelette in 1/2 or thirds.
14
Turn heat off; remove to serving plate; garnish as desired.

About this Recipe