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Asparagus Crab Omelets

 Asparagus Crab Omelets
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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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.

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Asparagus Crab Omelets (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.