Crab Asparagus Omelette Recipes

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CRAB & ASPARAGUS OMELETTE



Crab & asparagus omelette image

This speedy omelette with spinach, asparagus and crabmeat is packed with flavours and couldn't be easier. On the table in 15 minutes, it's the perfect meal for one

Provided by James Collins - Performance nutritionist

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 6

3 eggs
¼ red chilli , finely chopped
3 asparagus spears , finely chopped
1 tsp butter
50g white crabmeat
handful baby spinach

Steps:

  • Heat grill to the highest setting. Whisk the eggs in a bowl and season.
  • Melt the butter in a sauté pan over a medium heat. Add the eggs and cook for 2 mins, then spoon the crab and asparagus into the middle. Sprinkle over the chilli and nestle the spinach into the egg. Grill in the pan for 2-3 mins or until the spinach has wilted and the omelette has puffed up.

Nutrition Facts : Calories 365 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

ASPARAGUS OMELET



Asparagus Omelet image

Yield Serves 6 as an appetizer

Number Of Ingredients 7

10 ounces asparagus, cut into 1/3-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced

Steps:

  • Steam asparagus until crisp-tender, about 5 minutes. Drain.
  • Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.

ASPARAGUS OMELETTE



Asparagus Omelette image

Who knew asparagus and eggs tasted so good together? Fantastic for lazy Sunday mornings (that turn into afternoons) or a quick dinner. The Master Omelettier's secret to a gorgeous and fluffy omelette is to cook covered on medium-low until the final step - adding cheese and broiling in the oven for 2 minutes, or until brown. For the fearless cook and the adventurous eater, consider adding some smoked salmon flavored cream cheese. Enjoy with toast or fresh croissants. Bon appetite!

Provided by the newdy foodies

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 45m

Yield 2

Number Of Ingredients 11

6 strips bacon
10 stalks asparagus, trimmed
1 teaspoon vegetable oil, or as needed
⅓ red onion, diced
½ tomato, diced
3 button mushrooms, sliced
5 eggs
3 tablespoons heavy whipping cream
1 pinch freshly ground nutmeg
salt and ground black pepper to taste
½ cup grated mozzarella cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
  • Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
  • Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
  • Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 10.2 g, Cholesterol 544.4 mg, Fat 39.6 g, Fiber 2.8 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1088.3 mg, Sugar 5.1 g

CRAB OMELET



Crab Omelet image

It seems that I often have crabmeat left over after making crab cakes or other crab dishes. This is a great way to use it up the following morning. This recipe can be halved.

Provided by Millereg

Categories     Breakfast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

6 ounces flaked crabmeat (, backfin recommended)
2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

Steps:

  • Mix the flaked crabmeat with the cheese and season with salt and pepper.
  • Lightly beat the eggs in a bowl with the water and salt and pepper.
  • Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
  • Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
  • Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
  • Do not fold, but slide on to a hot plate and serve immediately.

ASPARAGUS OMELET



Asparagus Omelet image

This may sound weird but when mixed together it's awesome. Also it's very low-carb and filling.

Provided by Susan Springstead

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 2

Number Of Ingredients 9

3 tablespoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped green pepper
1 pound ham steak, cut into small pieces
1 teaspoon garlic salt
5 large eggs
4 asparagus spears, chopped
2 tablespoons milk
2 slices Provolone cheese

Steps:

  • Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
  • Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

Nutrition Facts : Calories 739.3 calories, Carbohydrate 6.4 g, Cholesterol 531.9 mg, Fat 48.8 g, Fiber 1.3 g, Protein 67.1 g, SaturatedFat 14.5 g, Sodium 4191.4 mg, Sugar 3.6 g

ASPARAGUS CREAM CHEESE OMELET



Asparagus Cream Cheese Omelet image

When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this cheese omelette, and it looks pretty, too. -Jane Cain, Junction City, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

4 fresh asparagus spears, trimmed and cut into 1-inch pieces
4 large eggs
1/4 cup sour cream
2 teaspoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 teaspoons butter
2 ounces cream cheese, cubed and softened

Steps:

  • Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.

Nutrition Facts : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

CRAB WITH ASPARAGUS AND HEIRLOOM TOMATOES



Crab with Asparagus and Heirloom Tomatoes image

Provided by Michael Taus

Categories     Citrus     Fish     Herb     Onion     Pepper     Vegetable     Broil     Yogurt     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 15

3 tablespoon extra-virgin olive oil
2 tablespoon aged balsamic vinegar
Sea salt
Coarsely ground black pepper
12 spears asparagus, ends trimmed 2 inches
Vegetable oil cooking spray
2 shallots, minced
8 heirloom tomatoes, seeded and diced
2 cups crabmeat, chopped
2 cucumbers, seeded and diced
2 tablespoon finely chopped chives
2 cups diced red, yellow or purple bell peppers
2 tablespoon nonfat plain yogurt
Juice of half a lime
2 tablespoon minced fresh cilantro

Steps:

  • Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baking sheet and set aside to cool. Meanwhile, combine shallots and tomatoes in a bowl. Season with salt and pepper; set aside. In a separate bowl, combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside. Place bell peppers in a separate bowl; drizzle with 2 teaspoons reserved vinaigrette; set aside. In a separate bowl, combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside. Chop asparagus into 1-inch pieces. Place tomato mixture on the bottom of each of 4 plates. Top with a layer of the crab; add a layer of peppers (save some for garnish), then asparagus. Top each with 1 1/2 teaspoons yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.

ASPARAGUS CRAB OMELETS



Asparagus Crab Omelets image

A romantic brunch for two, or double for guests. These savory omelets are sure to please and are very attractive. These can be topped with hollandaise sauce for extra enjoyment. Prep & Cook times are approximate.

Provided by keen5

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

6 fresh asparagus spears, trimmed
4 eggs
1 dash salt and pepper
1/2 cup diced plum tomato
2 tablespoons butter or 2 tablespoons margarine, divided
1 (6 ounce) can crabmeat, drained,flaked and cartilage removed
1/2 cup shredded provolone cheese

Steps:

  • Place asparagus in a steamer basket.
  • Place in a saucepan over 1-inch water; bring to a boil.
  • Cover and steam for 4-6 minutes or until crisp-tender; set aside.
  • In a bowl, whisk together eggs, salt and pepper.
  • Stir in tomatoes.
  • Melt 1 Tblsp.
  • butter in a 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 1-2 minutes or until cheese is melted.
  • Repeat for second omelet.

ASPARAGUS CRAB OMELETS



Asparagus Crab Omelets image

These satisfying omelets are filled with a savory blend of crabmeat, asparagus, tomatoes and provolone cheese...and they're attractive enough to serve guests. Sometimes I top these omelets with hollandaise sauce. -Mae Jean Damron Sandy, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

6 fresh asparagus spears, trimmed
4 large eggs
Dash salt
Dash pepper
1/2 cup diced plum tomatoes
2 tablespoons butter, divided
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup provolone cheese, shredded

Steps:

  • Place asparagus in a 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., 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.

Nutrition Facts : Calories 407 calories, Fat 27g fat (13g saturated fat), Cholesterol 541mg cholesterol, Sodium 733mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

COLOSSAL CRAB ASPARAGUS BISQUE



Colossal Crab Asparagus Bisque image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 1/2 quarts chicken stock
2 bay leaves
3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
8 tablespoons (1 stick) butter
4 white onions, chopped
5 stalks celery, chopped
3 carrots, peeled and chopped
2/3 cup all-purpose flour (approximately, or as needed to create roux)
1 pint heavy cream
1 pound colossal crabmeat
4 tablespoons mayonnaise
2 teaspoons freshly chopped thyme leaves
Salt and freshly ground black pepper
1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

Steps:

  • Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
  • For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ASPARAGUS AND PARMESAN OMELET



Asparagus and Parmesan Omelet image

This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.

Provided by Martha Rose Shulman

Time 15m

Yield 2 rolled omelets, serving 2

Number Of Ingredients 7

5 thin or medium stalks asparagus, trimmed
4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon low-fat milk
1 tablespoon plus 1 teaspoon freshly grated Parmesan
1 tablespoon chopped fresh parsley, dill, chives, tarragon, or a combination
1 tablespoon plus 1 teaspoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
  • Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 6 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS OMELET



Asparagus Omelet image

I love this recipe as a way to get kids comfortable with cooking. An omelet is an easy meal and this one is actually served open-faced, so there's no tricky flipping or folding involved. Add my asparagus salsa for a really fresh crunchy note that contrasts nicely with the tender eggs and asparagus.

Provided by Carla Hall

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 16

5 thin spears asparagus
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 large eggs
1/4 teaspoon chipotle powder
2 tablespoons unsalted butter
Asparagus Salsa (optional):
8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the omelet: Trim the ends of the asparagus spears by holding the bottom end of each spear in your hand and bending gently to snap off the end. Drizzle the asparagus with the oil and sprinkle with salt and pepper. Heat a small nonstick saute pan over medium-high heat. Add the asparagus and cook until crisp tender, about 2 minutes. Transfer the asparagus to a plate and set aside. Wipe out the saute pan.
  • To make the omelet, whisk together the eggs, 1 tablespoon water and chipotle powder. Melt the butter in the saute pan over medium heat, then pour in the egg mixture. Allow to cook, undisturbed, until the edges set completely, 2 minutes. Sprinkle a little salt and pepper over the top, then place the cooked asparagus spears on top. Cover and cook until the eggs set, 2 minutes. Slide the omelet onto a plate. Garnish with the Asparagus Salsa if desired.
  • For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
  • Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

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From pickledplum.com


OMELET RECIPES | ALLRECIPES
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From pendent.strangled.net


ASPARAGUS & CRAB GRUYERE OMLET - BIGOVEN.COM
Breakfast for dinner. It's delicious, unexpected, and takes all of 5 minutes. Sub shrimp or ham for the crab meat if you want to keep it low budget. - Asparagus & Crab Gruyere Omlet
From bigoven.com


CRAB OMELETTE RECIPE – A VERY DECADENT WEEKEND EGGS DISH
Prepare your garnish. Thinly slice the remaining chilli into strips. Pick a small handful of coriander leaves. Wash and drain the snow pea sprouts. Over medium-high heat add the rest of the oil and the butter to an omelette pan. When it’s hot add the egg mixture and leave it for 15 seconds to start to set a little.
From grantourismotravels.com


DINER-STYLE ASPARAGUS, BACON, AND GRUYèRE OMELETTE FOR TWO RECIPE
2019-03-27 Combine the eggs, salt, pepper, and herbs in a medium bowl and whisk until homogeneous and frothy, about 1 minute. Allow to rest at room temperature for 10 to 15 minutes. The eggs should darken in color significantly. Meanwhile, cook bacon in a 10-inch nonstick skillet over medium heat, stirring until crisp and browned, about 5 minutes. Add ...
From seriouseats.com


GALATOIRE'S CRABMEAT OMELETTE | LOUISIANA KITCHEN & CULTURE
Season with salt and pepper and allow the omelette to cook for about 1 minute without stirring until the bottom is golden brown and the top is almost set. Using a spatula, loosen the edges of the omelette then flip the omelette over and cook the top for a few seconds. Slide the omelette onto a plate and fold it in half. Serve at once.
From louisiana.kitchenandculture.com


CRAB ASPARAGUS PASTA WITH GREEN PEA PESTO - CTV
Turn off the heat, scoop about one cup of the pasta cooking liquid from the pot, then drain. Return the pasta and asparagus to the pot and add in the crab meat. Pour over enough pesto to coat the noodles and add some of the pasta water to thin out the sauce and give the dish a creamy consistency. Turn the heat on to low to keep warm while you ...
From more.ctv.ca


MYSTERY LOVERS' KITCHEN: BLUEBERRY TRIFLE FROM @MADDIEDAYAUTHOR
2022-07-22 15 bean soup. 1985 Birthplace of Coffeehouse Mysteries. 2 Ingredient Chocolate Fudge Cookies. 20-Clove Roasted Garlic Cauliflower. 2012. 2022. 3 Peach Recipes. 3-inch cakes. 3-Ingrediant Toffee Dip.
From mysteryloverskitchen.com


CRAB, LEMON AND ASPARAGUS PASTA - RICARDO
Preparation. In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly. Meanwhile, in a large skillet over medium heat, soften the onion and garlic in the butter. Deglaze with the wine and reduce until almost dry. Add the broth and asparagus and bring to a boil. Let simmer, uncovered, until al dente.
From ricardocuisine.com


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