Crab Stuffed Omelet with Beurre de Baratte & Shokupan Toast Recipe

Make the Omelet

In a bowl, whisk together eggs, milk, salt, and black pepper until well combined. Heat a non-stick skillet over medium heat and add butter. Once melted, pour in the egg mixture. Cook until the edges begin to set.

Add Filling

Once the omelet is mostly set, add the crab meat, chopped green onions, and cream cheese to one half of the omelet. Carefully fold the other half over the filling and cook for another 2-3 minutes until fully set.

Prepare the Beurre de Baratte

In a mixing bowl, beat the unsalted butter until creamy. Add sea salt and mix well. If desired, fold in fresh herbs for added flavor.

Toast the Bread

While the omelet is cooking, spread butter on shokupan slices and toast them in a skillet or toaster until golden brown.