A simple omelet is made special with crab, avocado and asparagus.
Course
Brunch
Cuisine
California
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
AuthorLemons & Anchovies
Ingredients
5eggs
Splash of milk
2/3 - 3/4cupcookedfresh lump crab meat (I shelled one whole crab)
6-8stalks asparagus
1avocadosliced lengthwise
1 tomatosliced
Olive oil or cooking spray and/or roughly 1 tablespoon of butter
salt and pepperto taste
dried tarragonoptional
red pepper sauceor any hot sauce to season, optional
Instructions
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.
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.
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.