Dungeness Crab Omelet Recipe

Prepare the Ingredients

Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. In the same skillet, sauté the foraged mushrooms and grilled red onion in olive oil until tender. Set aside.

Whisk the Eggs

In a bowl, whisk the eggs with salt and black pepper until well combined.

Cook the Omelet

In a non-stick skillet, add a little olive oil and heat over medium-low heat. Pour in the egg mixture, tilting the pan to spread it evenly. Cook until the edges start to set.

Add Fillings

Once the omelet is mostly set, add the sautéed mushrooms, grilled red onion, crumbled bacon, and Dungeness crab meat on one half of the omelet.

Fold and Serve

Carefully fold the omelet in half over the fillings. Cook for an additional minute until the inside is heated through. Slide onto a plate and drizzle with Béarnaise sauce. Garnish with fresh herbs if desired.