crab and havarti omelet
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One of the most iconic foods of the Northwest, Dungeness crab is caught along the ocean coast, in the Puget Sound, and in numerous bays such as Skagit Bay. Here the sweet crabmeat is paired with mushrooms, tomato, Havarti, and green onion for a savory breakfast dish.
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yield
2 serving(s)
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For crab and havarti omelet
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2 ozdungeness crabmeat
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3 Tbspunsalted butter
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3mushrooms, wiped clean, trimmed and sliced
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4eggs
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1 1/2 Tbspwhipping cream
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salt and freshly ground black pepper
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2 ozhavarti cheese, thinly sliced
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1/2plum tomato, seeded and chopped
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1green onion, choppped
How To Make crab and havarti omelet
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1PICK OVER THE CRABMEAT to remove any bits of shell or cartilage. If the crabmeat is quite wet, squeeze out the excess liquid. Set aside.
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2MELT 2 TABLESPOONS OF THE BUTTER in a small skillet over medium heat. Add the mushrooms and cook, stirring often, until tender and the liquid they give off has evaporated, about 5 minutes; set aside.
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3MELT THE REMAINING TABLESPOON OF BUTTER in a 10-inch omelet pan or skillet (preferably nonstick) over medium-low heat. Whisk the eggs and cream together in a small bowl and season to taste with salt and pepper. Pour the eggs into the omelet pan and cook until just barely set, 8 to 10 minutes.
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4Cover the omelet with the cheese and cook until it is melted, about 1 minute.
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5Add the crab, sauteed mushrooms, and most of the tomato and green onion (reserve a little for garnish).
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6FOLD THE OMELET IN HALF and cook for another minute or two to allow the filling to heat through, then gently slide the omelet onto the serving plate. Scatter the reserved tomato and green onion over the top, and cut the omelet in half to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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