CRAB OMELET WITH AVOCADO AND HERBS
Crack the eggs into a small bowl. Add the chives, parsley, salt, and pepper, then whisk until very smooth.
Heat a 10" non-stick skillet over medium heat. Add the butter, and heat until it melts then foams. Once the foam subsides, swirl the butter to coat the bottom of the pan, then pour in the egg mixture. Swirl the pan to cover the bottom with an even layer of eggs.
Cook the eggs undisturbed until the edges are firm and the center is just barely cooked through, 3-4 minutes. Deflate any large bubbles with the tines of a fork.
Sprinkle half the parmesan cheese over one half of the omelet. Top the cheese with the lump crab meat, then sprinkle with green onions. Layer the avocado over the green onions, then top with the remaining parmesan cheese.
Using a spatula, fold the empty half of the eggs over to form a half circle and cook 1 minute longer. Remove from heat, and transfer to a plate. Sprinkle with additional fresh herbs to taste, and garnish with a dollop of sour cream. Serve warm, right away, and enjoy!
Ingredients
Directions
Crack the eggs into a small bowl. Add the chives, parsley, salt, and pepper, then whisk until very smooth.
Heat a 10" non-stick skillet over medium heat. Add the butter, and heat until it melts then foams. Once the foam subsides, swirl the butter to coat the bottom of the pan, then pour in the egg mixture. Swirl the pan to cover the bottom with an even layer of eggs.
Cook the eggs undisturbed until the edges are firm and the center is just barely cooked through, 3-4 minutes. Deflate any large bubbles with the tines of a fork.
Sprinkle half the parmesan cheese over one half of the omelet. Top the cheese with the lump crab meat, then sprinkle with green onions. Layer the avocado over the green onions, then top with the remaining parmesan cheese.
Using a spatula, fold the empty half of the eggs over to form a half circle and cook 1 minute longer. Remove from heat, and transfer to a plate. Sprinkle with additional fresh herbs to taste, and garnish with a dollop of sour cream. Serve warm, right away, and enjoy!