Asparagus Crab Omelets

Name: Asparagus Crab Omelets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 6 fresh asparagus spears, trimmed; 2 Tbsps butter, divided; 170 grams can crabmeat, drained, flaked and cartilage removed; 4 eggs; 1 Dash pepper; 118 milliliters diced plum tomatoes; 57 grams 1/2 cup provolone cheese, shredded

Need a gluten free, primal, and pescatarian main course? Asparagus Crab Omelets could be an amazing recipe to try. This recipe serves 2. One serving contains 409 calories, 35g of protein, and 28g of fat. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up plum tomatoes, butter, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Place asparagus in a steamer basket.

Ingredients you will need

Asparagus

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Tomato

Water

Egg

Equipment you will use

Sauce Pan

Whisk

Bowl

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.

Ingredients you will need

Provolone

Asparagus

Butter

Cheese

Crab

Egg

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

fresh asparagus spears, trimmed 2Tbsps

butter, divided 170grams

can crabmeat, drained, flaked and cartilage removed 4

eggs 1Dash

pepper 118milliliters

diced plum tomatoes 57grams

1/2 cup provolone cheese, shredded

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.