Crab & Asparagus Omelet Recipe
lump crabmeat, fresh dill, asparagus, spinach, chives, whipped herb cream cheese, hollandaise sauce
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Ingredients
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Omelet Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
In a skillet over medium heat, add olive oil or butter. Add the asparagus and sauté for about 3-4 minutes until tender. Add the spinach and chives, and cook for an additional 1-2 minutes until the spinach is wilted. Season with salt and pepper to taste. Remove from the heat and set aside.
- 2
Prepare the Eggs
In a bowl, whisk the eggs together with salt and pepper until well combined. Heat a non-stick skillet over medium heat and add a little olive oil or butter to coat the bottom.
- 3
- 4
Add Filling
Once the eggs are partially set, add the sautéed asparagus, spinach, and chive mixture evenly over one half of the omelet. Top with lump crabmeat and dollops of whipped herb cream cheese.
- 5
Fold and Finish
Carefully fold the other half of the omelet over the filling. Let it cook for another 1-2 minutes until fully set. Slide the omelet onto a plate.
- 6
Serve
Top the omelet with warm hollandaise sauce. Garnish with additional chives if desired, and serve immediately.
