Go Back
+ servings
asparagus and crab omelette best recipe for special breakfast
Print Pin
5 star rated

Asparagus and Crab Omelette

A crunchy green with buttery egg and sweet crab, a healthy power packed 15 minute breakfast or brunch recipe
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 1
Calories 358kcal


  • 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


  • 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.


Serving: 1g | Calories: 358kcal | Carbohydrates: 7g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 529mg | Sodium: 600mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2108IU | Vitamin C: 11mg | Calcium: 186mg | Iron: 5mg