Asparagus and Crab Omelette
A crunchy green with buttery egg and sweet crab, a healthy power packed 15 minute breakfast or brunch recipe
Servings 1
Calories 358kcal
Ingredients
- 3 Eggs
- 6-8 stalks Asparagus
- 2-3 tsp Crab Salad crab or frozen cooked or tinned
- 1 tbsp Parmesan grated
- 2 stalks Spring onion
- 2 tsp Olive oil
- 1 tbsp Butter
- Salt and pepper to taste
Instructions
- Rinse asparagus chop off it the woody ends Keep half of them without chopping and chop some to add to the omelette while cooking.
- Heat a pot of water add a tsp of salt allow it to boil add the asparagus into it give it a minute when the color turns light green remove immediately and allow to cool.Whisk the eggs with a fork adding salt and pepper and keep it ready.
- Heat a small nonstick pan and add the olive oil when it heats up add add the butter as soon as it melts reduce heat add the whisked eggs give it a few seconds then add the chopped asparagus, crab and the half the grated cheese. Cover and cook until the egg is cooked completely.
- Microwave the serving plate for 30 seconds. Then immediately serve the omelette on it along with toasted bread slices and fresh vegetables and cooked asparagus stalks with a lightly dusted cheese on top.