Asparagus Crab Omelets: A Romantic Brunch Delight
Description
Indulge in a romantic brunch for two, or effortlessly double this delightful recipe to accommodate your guests. These savory omelets, filled with the fresh flavors of asparagus and tender crab, are not only pleasing to the palate but also visually stunning, making them an attractive centerpiece for any breakfast table. For an extra touch of luxury, consider topping your omelets with a rich hollandaise sauce, elevating your brunch experience to new heights.
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 454 |
| Total Fat | 30.9 g |
| Saturated Fat | 16.2 g |
| Cholesterol | 512 mg |
| Sodium | 1230 mg |
| Total Carbohydrates | 5.1 g |
| Dietary Fiber | 1.4 g |
| Sugars | 2.7 g |
| Protein | 38.2 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Asparagus spears | 6 |
| Eggs | 4 |
| Plum tomato | 1 |
| Butter | ½ tablespoon |
| Margarine | 2 tablespoons |
| Provolone cheese | ½ cup (shredded) |
Recipe Instructions
-
Prepare the Asparagus:
Begin by placing the asparagus spears in a steamer basket, ensuring that they are arranged in a single layer for even cooking. Next, fill a saucepan with approximately one inch of water and bring it to a rolling boil. Once the water is boiling, carefully place the steamer basket with asparagus over the saucepan, cover with a lid, and steam for about 4 to 6 minutes or until the asparagus is crisp-tender. Once done, set the asparagus aside to cool slightly. -
-
Whisk the Eggs:
In a mixing bowl, crack the eggs and season them with a pinch of salt and freshly ground black pepper to taste. Use a whisk to beat the eggs until they are well combined and slightly frothy. Stir in the chopped plum tomato, adding a fresh burst of flavor to the mixture. -
Melt the Butter:
In a non-stick skillet set over medium heat, melt ½ tablespoon of butter along with the margarine. Allow the margarine to melt completely, creating a rich base for your omelets. -
Cook the First Omelet:
Pour half of the egg mixture into the skillet, tilting the pan gently to distribute the eggs evenly. As the edges of the omelet begin to set, carefully lift them with a spatula, allowing the uncooked portion to flow underneath. Continue cooking until the omelet is mostly set but still slightly runny on top. -
Add the Filling:
Once the omelet is nearly cooked through, spoon half of the crab meat, the previously steamed asparagus, and a generous portion of the shredded provolone cheese onto one side of the omelet. -
Fold and Finish:
Gently fold the omelet over the filling, creating a half-moon shape. Cover the skillet with a lid and allow it to sit for an additional 1 to 2 minutes, allowing the cheese to melt beautifully. -
Repeat for Second Omelet:
Repeat the process with the remaining butter and egg mixture to create a second omelet, ensuring you use the rest of the crab, asparagus, and cheese for the filling. -
Serve:
Carefully transfer each omelet to a plate and serve immediately. For an added touch of elegance, consider drizzling with hollandaise sauce or garnishing with fresh herbs.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2
- Recipe Category: Breakfast
- Keywords: Crab, Vegetable, Brunch, < 60 Minutes, Steam, Stove Top
Enjoy this delicious Asparagus Crab Omelet as a special treat for brunch, perfect for impressing your loved ones or simply indulging yourself in a delightful meal that combines elegance with comfort. Bon appétit!
