Crab And Havarti Omelet

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 ounces dungeness crabmeat
• 3 tablespoons unsalted butter
• 3 mushrooms, wiped clean, trimmed, and thinly sliced (or more)
• 4 eggs
• 1 1/2 tablespoons whipping cream
• salt & freshly ground black pepper
• 2 ounces havarti cheese, thinly sliced
• 1/2 plum tomato, seeded and chopped (roma)
• 1 green onion, chopped

Recipe

• 1 pick over the crabmeat to remove any bits of shell or cartilage.
• 2 if the crabmeat is quite wet, squeeze out the excess liquid.
• 3 set aside.
• 4 melt 2 tablespoons of the butter in a small skillet over medium heat.
• 5 add the mushrooms and cook, stirring often, until tender and the liquid they give off has evaporated, about 5 minutes; set aside.
• 6 melt the remaining tablespoon of butter in a 10-inch omelet pan or skillet (preferably nonstick) over medium-low heat.
• 7 whisk the eggs and cream together in a small bowl and season to taste with salt and pepper.
• 8 pour the eggs into the omelet pan and cook until just barely set, 8 to 10 minutes.
• 9 cover the omelet with the cheese and cook until it is melted, about 1 minute.
• 10 add the crab, sauteed mushrooms, and most of the tomato and green onion (reserve a little for garnish).
• 11 fold 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.
• 12 scatter the reserved tomato and green onion over the top, and cut the omelet in half to serve.