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Crab and Asparagus Omelet with Apricot Marmalade
An omelet for your adult tastebuds |
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4 Eggs
1 1/2 Cups chopped asparagus (1 in pieces)
1 Cup Crab meat
1 Tbsp Butter
Salt and Pepper
Olive oil
-Apricot Marmalade for side
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Clean and chop asparagus into one inch pieces and place in a microwave save container with the butter. Cover and microwave for one minute. While that is warming up, put your skillet on the stove at medium heat with olive oil. Spread the crab meat out evenly on skillet and move around a lot. The asparagus should be done now so put that on the skillet as well. Lets this cook for a couple minutes until the crab shows signs up a golden browning. At this point add your 4 eggs that you beated in a seperate container to the skillet. Lower heat to low and flip when eggs solidifies. Place on plate, add a pinch of salt and pepper and place a generous portion of apricot marmalade.
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Preparation Time: 15 Minutes |
Serves: 2 |
| Recipe Origin: United States |
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Submitted by: |
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Anthony Makrinos
Pennsylvania
United States |
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| This recipe has been viewed 3538 times. |
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