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Asparagus Crab Omelets Recipe
Asparagus Crab Omelets Recipe photo by Taste of Home

Asparagus Crab Omelets Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 6 fresh asparagus spears, trimmed
  • 4 Eggland's Best 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Asparagus Crab Omelets in Taste of Home February/March 2004, p31

Nutritional Facts

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Asparagus Crab Omelets(1)

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Reviewed Mar. 9, 2008
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