Asparagus & Crab Omelet
Breakfast for dinner. It's delicious, unexpected, and takes all of 5 minutes. Sub shrimp or ham for the crab meat if you want to keep it low budget.
Active Time: 15 minutes
Total Time: 15 minutes
What you need1/2 bunch asparagus, trimmed
1 tablespoon grassfed butter
6 large eggs
2 tablespoons Tessemae’s Green Goddess
1/2 cup fresh Maryland blue crab meat, drained and picked through
2 ounces shredded gruyere cheese (optional)
What to do
In a large saucepan bring ½ inch of water to a boil. Add a big pinch of salt. Add the trimmed asparagus and cover. Steam until bight green and still crisp, about 3 minutes. Transfer the asparagus to a paper towel lined plate.
Beat the eggs until smooth. Heat half of the butter in a nonstick omelet pan skillet over medium.
Add the eggs to the pan and cook, stirring quickly with a rubber spatula, until eggs begin to thicken, about 30 seconds. Pull the edges of the omelet in toward center with the spatula, tilting pan so uncooked eggs flow to edges and underneath the omelet. Cook until just set but still loose, 15 to 30 seconds (eggs will continue to cook once removed from heat).
Layer half of the asparagus and half of the crab in the omelet and drizzle with Green Goddess. (Add optional cheese here.) Fold in each side as you transfer the omelet to a plate. Repeat with the remaining egg, crab and asparagus.
Serve the omelets, drizzled with more Green Goddess