Crab, Asparagus and Avocado Omelet

A simple omelet is made special with crab, avocado and asparagus.
Course Brunch
Cuisine California
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Lemons & Anchovies


  • 5 eggs
  • Splash of milk
  • 2/3 - 3/4 cup cooked fresh lump crab meat (I shelled one whole crab)
  • 6-8 stalks asparagus
  • 1 avocado sliced lengthwise
  • 1 to mato sliced
  • Olive oil or cooking spray and/or roughly 1 tablespoon of butter
  • salt and pepper to taste
  • dried tarragon optional
  • red pepper sauce or any hot sauce to season, optional


  1. Crack the eggs into a bowl, combine with the splash or two of milk, a pinch of salt and pepper and whisk with a fork. Set aside.
  2. Prepare the asparagus. Using a skillet that you plan to cook the omelet in (one with curved sides works best for omelets) add about 1/2 cup of water and bring to a boil. Add the asparagus, cover and simmer until tender, just a couple of minutes. Drain and set aside.
  3. Wipe the skillet dry and return to the pan. Turn the heat on to medium-high. Spray a bit of cooking spray or add about 1 tablespoon oil and butter to the skillet. When the butter has melted and the oil is hot, add the whisked eggs. If eggs cook to fast, reduce the heat to medium. Using a spatula, pull in the outer edges of the cooked eggs, tilting the pan to move the uncooked parts to the outside of the pan. Sprinkle some of the crab meat onto the egg as it cooks. Once most of the uncooked egg has been moved to the outer edge of the skillet, flip it over carefully. You can flip the egg over on a plate and return it to the pan or use two spatulas. Use your favorite technique. Turn off the heat since the residual heat will cook the egg, it should only need a few seconds before it's done. Transfer the omelet to a plate, set the tomato slices, asparagus, crab and half of the sliced avocados and fold the omelet over. Top with the remaining avocado slices. Serve with toast and your favorite hot pepper sauce.