CRAB & ASPARAGUS OMELETTE

9
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.)

Rating:
★★★★★ 1 vote
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)

How to Make CRAB & ASPARAGUS OMELETTE

Step-by-Step

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

Printable Recipe Card

About CRAB & ASPARAGUS OMELETTE