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
Recommended: Spring-ish Recipes to Make In April
VERIFIED BY Taste of Home Test Kitchen
- 6 fresh asparagus spears, trimmed
- 4 eggs
- Dash salt and pepper
- 1/2 cup diced plum tomatoes
- 2 tablespoons butter or margarine, 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 4-6 minutes or until crisp-tender; set aside. In a bowl, whisk together the eggs, salt and pepper. Stir in tomatoes.
- Melt 1 tablespoon butter in a skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When 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