Asparagus and Crab Omelette
A crunchy green with buttery egg and sweet crab, a healthy power packed 15 minute breakfast or brunch recipe
- 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