Fall Omelet With Squash And Crab Meat Recipes
CRAB OMELET
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
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 CRAB OMELETS
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
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.
FALL OMELET WITH SQUASH AND CRAB MEAT
This omelet is a blend of sweet spaghetti squash, leafy green spinach, and tasty crab meat all nestled in egg white goodness...can you say amazingness?
Provided by fa17aule
Categories Breakfast Seafood
Time 20m
Yield 1
Number Of Ingredients 12
Steps:
- Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.
- Add spinach and crab meat to squash mixture. Add parsley, mustard, cinnamon, onion powder, and garlic powder and mix thoroughly and evenly. Set aside.
- Heat a frying pan over medium-high heat. Spray generously with cooking spray. Add egg whites, making sure they spread to cover the entire pan. Cook until mostly set, about 2 minutes. Spoon squash mixture over 1/2 of the eggs. Add hot pepper sauce. Fold eggs over, covering the contents of the omelet. Cook to desired crispness, 2 to 3 minutes more. Transfer to a large plate and serve.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 3.9 g, Fiber 9.6 g, Protein 42.5 g, SaturatedFat 0.4 g, Sodium 739.3 mg, Sugar 3.7 g
FALL OMELET WITH SQUASH AND CRAB MEAT
This omelet is a blend of sweet spaghetti squash, leafy green spinach, and tasty crab meat all nestled in egg white goodness...can you say amazingness?
Provided by fa17aule
Categories Breakfast Seafood
Time 20m
Yield 1
Number Of Ingredients 12
Steps:
- Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.
- Add spinach and crab meat to squash mixture. Add parsley, mustard, cinnamon, onion powder, and garlic powder and mix thoroughly and evenly. Set aside.
- Heat a frying pan over medium-high heat. Spray generously with cooking spray. Add egg whites, making sure they spread to cover the entire pan. Cook until mostly set, about 2 minutes. Spoon squash mixture over 1/2 of the eggs. Add hot pepper sauce. Fold eggs over, covering the contents of the omelet. Cook to desired crispness, 2 to 3 minutes more. Transfer to a large plate and serve.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 3.9 g, Fiber 9.6 g, Protein 42.5 g, SaturatedFat 0.4 g, Sodium 739.3 mg, Sugar 3.7 g
SUMMER SQUASH OMELET
Doing some research on eggs , I came across this recipe and it looked so good I made it, tweeking it just a little. I enjoyed it and now am posting it for you! Adapted from the American Egg board.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 2 omelets, 2 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan over medium heat, stir together all of the filling ingredients.
- Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover.
- Cook until liquid is evaporated.
- Cover to keep warm and set aside while preparing omelets.
- In small bowl, beat together eggs, water, cheeses and seasonings until blended.
- In 7 to 10-inch omelet pan or nonstick skillet over medium-high heat, heat 1 teaspoon of the butter until just hot enough to sizzle a drop of water.
- Pour in 1/2 cup of the egg mixture. (the mixture should set immediately at edges.)
- With a spatula, carefully push cooked portions at edges toward center so uncooked portions can reach the hot pan surface, tilting pan and moving cooked portions as necessary.
- When top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture.
- With spatula, fold omelet in half, or roll.
- Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm.
- Repeat with remaining egg and vegetable mixtures for second omelet.
- Serve and enjoy!
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