Asparagus Crab Omelets
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A italian take on asparagus crab omelets, written step by step so it's easy to follow built around good seafood and pantry staples.
Ingredients
- 6 fresh asparagus spears, trimmed
- 4 eggs
- dash of salt and pepper
- 1/2 c. diced plum tomatoes
- 2 Tbsp. butter or margarine, divided
- 1 (6 oz.) can crabmeat, drained, flaked and cartilage removed
- 1/2 c. shredded Provolone cheese
- 1 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry
- 1/2 lb. Havarti cheese, cut into 1/2-inch cubes
- 1/3 c. grated Parmesan cheese
- 3 eggs
- 2 Tbsp. milk
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. black pepper
- 1/2 tsp. ground nutmeg
- 2 lb. medium-sized white mushrooms (about 30), stems removed and caps cleaned
- 1/2 tsp. salt
Method
Heat oven to 375°.
Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped.
(Can be made a day ahead; refrigerate, tightly covered.)
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