Lump Crab & Fresh Spinach Cheese Omelettes

Prep: 10 minutes; Cook: 10 minutes; Serves: 2


4 large eggs

2 tablespoons milk

1/4 teaspoon salt

1/ teaspoon black pepper

1/2 teaspoon dried parsley

2 slices American cheese (or use shredded cheddar)

2 tablespoons jumbo lump crab meat

1/4 cup fresh spinach, prepped chiffonade-style

2 tablespoons butter


Add 1 tablespoon of the butter to a small skillet and set over medium heat. Meanwhile, whisk 2 eggs and 1 tablespoon milk together in a small bowl. When the butter has turned frothy, pour the egg mixture into the skillet and then slowly turn the skillet so the egg coats the bottom and about 1/8" up the sides. Cover the top, and let cook for 1-2 minutes, or until the egg looks almost set - but still a little glossy.

Sprinkle half the parsley, salt and pepper onto the egg, then add the cheese, crab meat and spinach to one side of the round. Using a rubber spatula, gently lift the side without any toppings, and slowly fold it over.

Add a heart-shaped piece of American cheese to the top, sprinkle with a little more parsley, add a 1/4 teaspoon water to the pan, then re-cover for about 30 seconds - just long enough to melt the heart a little.

Repeat for omelette number two, or make them at the same time if you have enough skillets.

Serve with a side of buttered toast, and a small handful of fresh spinach.


(a)Musing Foodie / Feb 2012