Crabmeat/bacon/tomato Tarragon Beurre Blanc Recipe
Omelet
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Ingredients
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Omelet Filling
Method
Omelet Preparation
- 1
Prepare the Filling
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Once cooled, crumble the bacon into small pieces.
- 2
Cook the Tomatoes
In the same skillet, add the cherry tomatoes and sauté for 2-3 minutes until they are slightly softened. Add the crabmeat and tarragon, and stir gently to combine. Season with salt and black pepper, then remove from heat.
- 3
Make the Omelet
In a separate bowl, whisk together 4 large eggs with a pinch of salt. Heat a non-stick skillet over medium heat and add butter or oil. Pour in the eggs and swirl to cover the bottom of the pan.
- 4
Combine and Serve
As the eggs begin to set, add the crabmeat mixture onto one half of the omelet. Carefully fold the other half over the filling. Cook for an additional minute, then slide the omelet onto a plate. Serve immediately.
