Crabby Omelet

Sunday mornings are perfect for omelets, or omelettes. The beauty of an omelet is it can hold or be topped with any food from fresh veggies to meatloaf and really is a great way to use up leftovers before they go bad. Looking through the frig I decided on a crabby omelet, named for the ingredients, not my state of mind. Okay, maybe both!

This week I chopped up too many green onions for the dish, Miso Grilled Cornish Hens, so that’s going in the omelet. I also have extra swiss cheese and oddly enough snow crab from the boxed-up dinner out. But it really isn’t about the ingredients. Today is about making a perfect omelet.

The biggest mistake with omelets is they are often cooked too long. That’s when you get those rubbery results. The trick is to have all your ingredients cooked and ready before hand. Then only cook the eggs until the outside is set and the center is still slightly runny. Turn off the heat, fill the center, and fold transferring to a plate immediately.  Let’s take it step-by-step.

The Perfect Omelet

Make each omelet individually using two to three eggs to avoid the omelet becoming a frittata. But hey, frittatas are excellent too. In a bowl, beat the eggs until just mixed.

Heat a frying pan placed over a medium-high heat. Add a tablespoon of butter and melt until it starts to foam, then swirl it around the pan.

Pour in the beaten eggs in the center of the pan allowing the egg to push out around the butter, then tilt the pan to distribute the eggs evenly. Cook for 20 seconds, or until the eggs begin to bubble.

Working quickly, use a spatula to gently lift the sides and tilt the skillet to allow the runny egg in the center to pour into the sides and incorporating the butter. Gently shake the pan to redistribute the egg to the edges.

The Filling

While the eggs are still slightly runny in the center, add your fillings. In this case the crab, cheese, and green onion. Remove the pan from the heat. The residual heat will continue to cook the egg. Season with salt and pepper

The Crabby Omelet

Using a spatula, fold 1/3 of the omelet into the middle, then turn the omelet onto a warm plate folding over itself. Folding it over twice helps hold the filling inside. Serve with your favorite side of toast, fruit cup, or when truly ambitious hash browns.

Crabby Omelet
Prep Time
10 mins
Cook Time
5 mins
 
Course: Breakfast
Keyword: cheesy, easy, fresh eggs
Servings: 1
Author: Ella @ thewackyspoon.com
Ingredients
  • 1 tablespoon butter
  • 2 large eggs
  • 1/4 cup snow crab, shredded
  • 2 tablespoons swiss cheese, shredded
  • Chopped green onion
  • Sliced avocado
  • salt and freshly ground black pepper, to taste
Instructions
  1. In a bowl, beat the eggs until just mixed.
  2. Heat a frying pan placed over a medium-high heat. Add the butter and melt until beginning to foam, then swirl it around the pan.
  3. Pour in the beaten eggs, then tilt the pan to distribute the eggs evenly. Leave for 20 seconds, until the eggs begin to bubble.
  4. Working quickly, use a spatula to gently lift the sides and tilt the skillet to allow the runny egg in the center to pour into the sides and incorporating the butter. Gently shake the pan to redistribute the egg to the edges.
  5. While the eggs are still slightly runny in the center, add the crab, cheese, and green onion. Remove the pan from the heat. Season with salt and pepper.
  6. Using a spatula, fold 1/3 of the omelet into the middle, then turn the omelet onto a warm plate folding over itself. Garnish with sliced avocado, if desired and serve immediately.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

6 thoughts

  1. I need to listen up when you talk food, because I always make the mistake of cooking my omelette for too long.

    A crab omelette sounds absolutely perfect! 🙂

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