Asparagus Crab Omelets Recipe

Ingredients for Asparagus Crab Omelets

• Asparagus Spears
• 4 large eggs
• Salt And Pepper
• Plum Tomato
• 2 tablespoons butter
• Crabmeat
• 1/2 cup shredded provolone cheese

How to Make Asparagus Crab Omelets

1. Trim asparagus and steam in a steamer basket over 1 inch of boiling water for 4-6 minutes, or until crisp-tender. Set aside to cool.
2. In a medium bowl, whisk together eggs, salt, and pepper until light and frothy.
3. Gently stir in chopped tomatoes.
4. Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat.
5. Pour half of the egg mixture into the skillet. As the eggs begin to set, gently lift the edges with a spatula, tilting the pan to allow uncooked egg to flow underneath.
6. When the eggs are almost set, spoon half of the crab meat and asparagus onto one half of the omelet.
7. Sprinkle with 1/4 cup of provolone cheese.
8. Fold the omelet in half. Cover the skillet and cook for 1-2 minutes, or until the cheese is melted and the omelet is cooked through.
9. Repeat steps 4-8 with the remaining ingredients for the second omelet.
10. Serve immediately. Garnish with fresh herbs or a drizzle of hollandaise sauce (optional).