Bay Omelet Recipe

Inspired by ragin' reef

Time20m

Serves2

jumbo lump crab, havarti cheese, sour cream

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Ingredients

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1
Prepare the Ingredients
In a mixing bowl, gently fold the jumbo lump crab meat. Shred the Havarti cheese and chop the fresh chives. Set aside.

2
Whisk the Eggs
In another bowl, crack the large eggs, add salt and black pepper, then whisk until well combined and frothy.
3
Cook the Omelet
In a non-stick skillet, melt the butter over medium heat. Once melted and bubbling, pour the egg mixture into the skillet, swirling to coat the base evenly.
4
Add Crab and Cheese
As the eggs begin to set, sprinkle the jumbo lump crab meat, shredded Havarti cheese, and chopped chives evenly over one half of the omelet.
5
Fold and Serve
Once the eggs are fully cooked but still moist, carefully fold the omelet in half over the filling. Allow it to cook for another minute, then gently slide it onto a plate. Top with sour cream before serving.