Best Asparagus Crab Omelets Recipes
ASPARAGUS CRAB OMELETS
These satisfying omelets are filled with a savory blend of crabmeat, asparagus, tomatoes and provolone cheese...and they're attractive enough to serve guests. Sometimes I top these omelets with hollandaise sauce. -Mae Jean Damron Sandy, Utah
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes., Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet.
Nutrition Facts : Calories 407 calories, Fat 27g fat (13g saturated fat), Cholesterol 541mg cholesterol, Sodium 733mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
ASPARAGUS CRAB OMELETS
A romantic brunch for two, or double for guests. These savory omelets are sure to please and are very attractive. These can be topped with hollandaise sauce for extra enjoyment. Prep & Cook times are approximate.
Provided by keen5
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place asparagus in a steamer basket.
- Place in a saucepan over 1-inch water; bring to a boil.
- Cover and steam for 4-6 minutes or until crisp-tender; set aside.
- In a bowl, whisk together eggs, salt and pepper.
- Stir in tomatoes.
- Melt 1 Tblsp.
- butter in a skillet over medium heat; add half of the egg mixture.
- As eggs set, lift edges, letting uncooked portion flow underneath.
- When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling.
- Cover and let stand 1-2 minutes or until cheese is melted.
- Repeat for second omelet.
ASPARAGUS CRAB OMELETS WITH HOLLANDAISE
Impress your weekend guests with this springtime treatment for eggs from Dave Eddy of Miles City, Montana. It's elegant with crab, asparagus and lemon-colored hollandaise sauce prepared from a convenient mix.
Provided by Taste of Home
Time 30m
Yield 2-4 servings.
Number Of Ingredients 9
Steps:
- Prepare hollandaise sauce according to package directions; set aside and keep warm. , In a 10-in. nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat. Whisk the eggs, milk, salt, pepper and garlic powder. Add half of the egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle 1/2 cup cheese on one side. Layer with 1 cup asparagus, 1 cup crab and 1/2 cup cheese; fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Invert omelet onto a plate. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.
Nutrition Facts : Calories 497 calories, Fat 29g fat (16g saturated fat), Cholesterol 496mg cholesterol, Sodium 1171mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.
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