Asparagus Crab Omelets Recipe

Asparagus Crab Omelets Recipe photo by Taste of Home

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These satisfying omelets are filled with a savory blend of crabmeat, asparagus, tomatoes and provolone cheese...and they're attractive enough to serve guests. Sometimes I top these omelets with hollandaise sauce. -Mae Jean Damron Sandy, Utah

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Asparagus Crab Omelets Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

5 25 30

Ingredients

6 fresh asparagus spears, trimmed
4 eggs
Dash salt
Dash pepper
1/2 cup diced plum tomatoes
2 tablespoons butter, divided
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup (2 ounces) provolone cheese, shredded

Directions

Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes.
Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet. Yield: 2 servings.

Nutritional Analysis: 1 serving equals 407 calories, 27 g fat (13 g saturated fat), 541 mg cholesterol, 733 mg sodium, 6 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Asparagus Crab Omelets in Taste of Home February/March 2004, p31