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.
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