Cost: $20 and under
Prep Time: 5-10 min.
Cook time: 15 min.
One of our weekly traditions is to have a Sunday omelette. We started doing this to to keep with Zo's traditional Sunday omelette her father makes for the whole family. So far I have never had to make Zo the same omelette. I have come up with a different idea for every Sunday since we first started dating. Usually I would not put up and omelette on this blog but there have been two or three omelettes I really wanted to share because they were exceptionally good ones.
3oz Imitation Crab
3 large eggs
1 green onion (chopped little more than a 1/4 cup)
1/2 of a large lime
2 tsp Italian parsley (chopped compacted
1 1/2 slices of Swiss cheese
1 1/2 tbsp Asiago
1 pinch of dill
2 pinches of rosemary
1 tbsp sour cream
2-3 tbsp whole milk
crack pepper (to taste)
kosher salt (to taste)
unsalted sweet cream butter
cilantro (for garnish)
In a small mixing bowl beat three eggs using a whisk. Whisk in milk and seasonings. Now take 1/4 of lime, squeeze juice into mixture and whisk
Butter a 8-10 inch non-stick skillet. Heat over medium heat until butter is melting. Lightly saute onion (2-3 minutes.) Add sour cream and crab and let the sour cream melt but not boil (minute or two.) Using a wooden spatula make a divide in the center of the mixture (half it) and immediately pour in your egg mixture.
As the mixture begins to set at the edges (4-5 minutes) add your cheese by placing it along one side of the omelet. Cover and let cook 4-5 minutes.
Along the same line you spit the crab onion mixture fold omelet using spatula. Turn off heat cover and let site 2-3 minutes. Slide onto a warm plate, squeeze other 1/4 of lime juice onto omelette, top with cilantro garnish (for looks and flavor) and serve with toast.
Additional uses for this recipe:
1. half the omelette and put it on two toasted pieces of bread for an on the go breakfast sandwich.
2. chop up omelette, wrap in tortilla with a little salsa for an on the go breakfast burrito.