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(Makes one large omelette that will serve 1 to 2)
INGREDIENTS
3 Large Eggs
1 Tablespoon Salted Butter
2 Tablespoons Finely Chopped Scallions (white and green parts)
3 Ounces Jumbo Lump Crabmeat, Cleaned
Salt and Freshly Ground Black Pepper to Taste
PROCEDURE
- In a small bowl, beat the eggs with a whisk until well blended and fluffy.
- In an 8-inch nonstick saute pan over high heat, melt the butter.
- Saute the scallions for 2 minutes, or until wilted.
- Add the crabmeat and saute for an additional minute until the crabmeat is just heated through.
- Pour the eggs into the pan and stir with a rubber spatula until the eggs begin to firm up.
- Season with salt and pepper and allow the omelette to cook without stirring for about 1 minute, 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.
