Crab and Asparagus Omelet


  • 8 fresh asparagus spears, trimmed
  • non stick cooking spray
  • 2 tbs onion, chopped
  • 1/2 lb crab meat
  • 2 eggs
  • 2 egg whites
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • kosher salt and black pepper to taste
  • 1/2 cup diced Italian tomato
  • 2 tbs Swiss cheese, shredded
  • In a large sauce pan, bring 1 inch of water to a boil.
  • Steam¬†asparagus for 4 minutes or until crisp tender.
  • Allow to cool, then cut into 1/2 inch pieces and set aside.
  • Heat a small skilled over medium heat, spray with cooking spray and saute chopped onion until soft.
  • Add crab meat and asparagus, cover and cook for 2 minutes.
  • In a bowl, whisk together eggs, egg whites, dill, garlic powder, salt and pepper.
  • Transfer crab mixture to a separate bowl.
  • Return skillet to heat and lightly re-spray with cooking spray.
  • Spread half of the crab mixture evenly in the skillet and top with half of the egg mixture and half of the tomatoes.
  • Allow the eggs to set along edges, then lift edges, letting uncooked egg run onto to hot skillet.
  • When eggs are completely set, sprinkle one half of the eggs with 1 tbs of cheese and gently fold other side of the omelet over and press down.
  • Flip and allow cheese to melt.
  • Repeat with remaining ingredients or use two pans at once.

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