Recipe by Sandra Regan
You can find Sandra and her company Poppy Girl Patisserie on Facebook and Instagram
Cook Time 5 min Prep Time: 10 min
This crab and avocado omelet is a fancy but fuss free recipe that’s ready in just fifteen minutes! Perfect for both an impressive brunch or fast weekday breakfast
Ingredients
3 Large eggs
1 teaspoon minced chives, plus extra for garnish
½ teaspoon kosher salt
½ teaspoon ground pepper
1 tablespoon unsalted butter
½ cup Little Dory Seafood Co. cooked Dungeness Crab Meat, picked
1 green onion, thinly sliced ½ avocado, sliced
1 tablespoon sour cream
½ cup shredded Cheddar & Monterey Jack cheese
Preparation
Crack the eggs into a small bowl. Add the chives, salt, and pepper, then whisk Heat a 10" non-stick skillet over medium heat. Add the butter, and heat until it melts. Coat the bottom of the pan, then pour in the egg mixture. Swirl the pan to cover the bottom with an even layer of eggs. Cook the eggs undisturbed until the edges are firm and the center is just cooked through for about 3-4 minutes. Sprinkle half the shredded cheese over one half of the omelet. Top the cheese with the Little Dory Seafood Company crab meat, then sprinkle with green onions. Layer the avocado over the green onions, then top with the remaining shredded cheese. Using a spatula, fold the empty half of the eggs over to form a half circle and cook 1 minute longer. Remove from heat, and transfer to a plate. Top with sliced avocado, drizzled with sour cream and top with fresh onion to taste. Serve warm, bon appetite!
