CRAB & ASPARAGUS OMELETTE

9
Teresa G

By
@barefootgal

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

  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.

Printable Recipe Card

About CRAB & ASPARAGUS OMELETTE





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