Best Crab Asparagus Omelette Recipes

CRAB & ASPARAGUS OMELETTE

Crab & asparagus omelette image

This speedy omelette with spinach, asparagus and crabmeat is packed with flavours and couldn't be easier. On the table in 15 minutes, it's the perfect meal for one

Provided by James Collins - Performance nutritionist

Time 15m

Number Of Ingredients 6

Ingredients

3 eggs
¼ red chilli , finely chopped
3 asparagus spears , finely chopped
1 tsp butter
50g white crabmeat
handful baby spinach

Steps:

Heat grill to the highest setting. Whisk the eggs in a bowl and season.
Melt the butter in a sauté pan over a medium heat. Add the eggs and cook for 2 mins, then spoon the crab and asparagus into the middle. Sprinkle over the chilli and nestle the spinach into the egg. Grill in the pan for 2-3 mins or until the spinach has wilted and the omelette has puffed up.

Nutrition Facts : Calories 365 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

CRAB & ASPARAGUS OMELETTE

CRAB & ASPARAGUS OMELETTE image

This is a quick and easy omelette, with the flavors of sweet crabmeat and Old Bay seasoning, asparagus and the "gooey-goodness" of soft, melted mozzarella. Delish! (The omelette in the photo was made with our homegrown asparagus, which didn't do so well this year; the stalks were very skinny.)

Provided by Teresa G. @sokygal

Categories Eggs

Number Of Ingredients 7

Ingredients

2 stalk(s) fresh asparagus or 1/3 cup canned, well drained
1 large egg
1 pinch(es) salt
1/8 teaspoon(s) old bay seasoning
1 teaspoon(s) butter
1 1/2 ounce(s) whole milk mozzarella cheese, sliced or shredded (no packaged "pre-sliced/shredded" cheese!)
2-2 1/2 ounce(s) imitation crabmeat, (or fresh lump crabmeat, if available; chopped cooked shrimp may be substituted for crab)

Steps:

Gather & prep all ingredients:
Rinse & dry fresh asparagus (if using canned, drain well.)
Cut asparagus into 1-1 1/2" pieces, separating tender tips from stem pieces; set aside.
Chop or shred crabmeat; set aside.
In a small bowl or cup, beat egg with fork.
Add salt & Old Bay seasoning to egg; beat well.
In a small nonstick, melt butter over medium heat.
Add asparagus stem pieces; sauté 1 1/2 to 2 minutes; add asparagus tips; saute until asparagus is tender-crisp, about 2-3 minutes depending on size (if using canned asparagus, sauté only long enough to warm.)
Add 1/2 of the crabmeat; sauté for approximately 1/2 to 1 minute (to warm the crabmeat.)
Evenly pour beaten egg into pan with the crab & asparagus..
Cook over medium heat, gently swirling pan, until egg is almost cooked, yet still slightly runny.
Scatter remaining crabmeat over omelette; add mozzarella cheese.
Using an egg turner, either fold omelette in 1/2 or thirds.
Turn heat off; remove to serving plate; garnish as desired.