Crab Omelet Recipe

Wash and scrub the potato. Dice into 1/2-inch cubes (no need to peel unless preferred). Place cubes in a bowl of cold water and soak 10 minutes to remove excess starch, then drain and pat dry with a towel.

Heat a large skillet over medium-high heat. Add 1.5 tablespoons olive oil and swirl to coat. When shimmering, add the diced potato in a single layer. Let cook undisturbed 4–5 minutes to develop a golden crust.

Stir the potatoes, reduce heat to medium, add the diced onion and red bell pepper. Continue to cook, stirring every 2–3 minutes, until potatoes are fork-tender and onions are softened, about 8–10 more minutes.

Add minced garlic, smoked paprika, dried thyme, kosher salt and black pepper. Stir and cook 1–2 minutes until fragrant. Taste and adjust seasoning.

Stir in chopped parsley, remove from heat and keep warm while you make the omelet. Transfer to a plate and tent with foil if desired.

Crack the eggs into a medium bowl. Add 2 tablespoons milk, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Whisk until uniformly blended and slightly frothy.

Heat a nonstick 8-10 inch skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil; swirl to coat. When the butter foams and just begins to brown lightly, add the baby spinach and sauté 30–45 seconds until wilted. Slide the spinach to one side of the skillet.

Pour the beaten eggs into the pan, tilting the pan to evenly distribute. Reduce heat to medium-low. Using a silicone spatula, gently pull the cooked edges toward the center every 20–30 seconds, letting uncooked egg flow underneath, until the surface is mostly set but slightly glossy on top (about 2–3 minutes).

Scatter the wilted spinach across one half of the omelet. Distribute the lump crab meat evenly over the spinach. Halve the cherry tomatoes and arrange them on top of the crab. Crumble the goat cheese evenly over the filling. Sprinkle the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper lightly over the fillings.

Fold the empty half of the omelet over the fillings using the spatula. Let cook 30–60 seconds to warm the filling and set the seam. If needed, briefly cover the pan for 20–30 seconds to help cheese soften without overcooking the eggs.

Slide the omelet onto a warmed plate. Sprinkle with sliced chives and a few microgreens if using. Serve immediately with lemon wedge alongside for squeezing over the crab.

Arrange a generous portion of home fries on the plate beside the omelet. Place the omelet next to the fries and garnish the fries with a sprinkle of chopped parsley.

Squeeze the lemon wedge lightly over the crab in the omelet to brighten flavors just before eating. Serve hot.