Crabmeat Omelet Recipe
grande mozzarella / lump crabmeat / tomato-tarragon beurre blanc / choice of side
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Ingredients
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Omelet and Sauce
Method
Preparation and Cooking
- 1
Prepare the Tomato-Tarragon Beurre Blanc
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the diced tomatoes and tarragon, sautéing until the tomatoes are soft. Add the heavy cream and simmer until slightly thickened. Season with salt and pepper. Set aside.
- 2
Make the Omelet
In a bowl, whisk together the eggs, salt, and pepper. In a non-stick skillet, heat the remaining 2 tablespoons of butter over medium heat. Pour in the egg mixture and cook until the edges start to set.
- 3
Add Filling
Sprinkle the lump crabmeat and grande mozzarella over one half of the omelet. Allow it to cook for another minute or two until the cheese melts and the eggs are fully set.
- 4
Fold and Serve
Carefully fold the omelet over the filling and slide it onto a plate. Drizzle the tomato-tarragon beurre blanc over the top and serve with your choice of side.
