Asparagus Crab Omelets Food

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CRAB & ASPARAGUS OMELETTE



Crab & asparagus omelette image

This speedy omelette with spinach, asparagus and crabmeat is packed with flavours and couldn't be easier. On the table in 15 minutes, it's the perfect meal for one

Provided by James Collins - Performance nutritionist

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 6

3 eggs
¼ red chilli , finely chopped
3 asparagus spears , finely chopped
1 tsp butter
50g white crabmeat
handful baby spinach

Steps:

  • Heat grill to the highest setting. Whisk the eggs in a bowl and season.
  • Melt the butter in a sauté pan over a medium heat. Add the eggs and cook for 2 mins, then spoon the crab and asparagus into the middle. Sprinkle over the chilli and nestle the spinach into the egg. Grill in the pan for 2-3 mins or until the spinach has wilted and the omelette has puffed up.

Nutrition Facts : Calories 365 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

ASPARAGUS OMELET



Asparagus Omelet image

Yield Serves 6 as an appetizer

Number Of Ingredients 7

10 ounces asparagus, cut into 1/3-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced

Steps:

  • Steam asparagus until crisp-tender, about 5 minutes. Drain.
  • Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.

CRAB OMELET



Crab Omelet image

It seems that I often have crabmeat left over after making crab cakes or other crab dishes. This is a great way to use it up the following morning. This recipe can be halved.

Provided by Millereg

Categories     Breakfast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

6 ounces flaked crabmeat (, backfin recommended)
2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

Steps:

  • Mix the flaked crabmeat with the cheese and season with salt and pepper.
  • Lightly beat the eggs in a bowl with the water and salt and pepper.
  • Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
  • Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
  • Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
  • Do not fold, but slide on to a hot plate and serve immediately.

ASPARAGUS CRAB OMELETS



Asparagus Crab Omelets image

These satisfying omelets are filled with a savory blend of crabmeat, asparagus, tomatoes and provolone cheese...and they're attractive enough to serve guests. Sometimes I top these omelets with hollandaise sauce. -Mae Jean Damron Sandy, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

6 fresh asparagus spears, trimmed
4 large eggs
Dash salt
Dash pepper
1/2 cup diced plum tomatoes
2 tablespoons butter, divided
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup provolone cheese, shredded

Steps:

  • Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes., Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet.

Nutrition Facts : Calories 407 calories, Fat 27g fat (13g saturated fat), Cholesterol 541mg cholesterol, Sodium 733mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

ASPARAGUS CRAB OMELETS



Asparagus Crab Omelets image

A romantic brunch for two, or double for guests. These savory omelets are sure to please and are very attractive. These can be topped with hollandaise sauce for extra enjoyment. Prep & Cook times are approximate.

Provided by keen5

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

6 fresh asparagus spears, trimmed
4 eggs
1 dash salt and pepper
1/2 cup diced plum tomato
2 tablespoons butter or 2 tablespoons margarine, divided
1 (6 ounce) can crabmeat, drained,flaked and cartilage removed
1/2 cup shredded provolone cheese

Steps:

  • Place asparagus in a steamer basket.
  • Place in a saucepan over 1-inch water; bring to a boil.
  • Cover and steam for 4-6 minutes or until crisp-tender; set aside.
  • In a bowl, whisk together eggs, salt and pepper.
  • Stir in tomatoes.
  • Melt 1 Tblsp.
  • butter in a skillet over medium heat; add half of the egg mixture.
  • As eggs set, lift edges, letting uncooked portion flow underneath.
  • When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling.
  • Cover and let stand 1-2 minutes or until cheese is melted.
  • Repeat for second omelet.

ASPARAGUS OMELET



Asparagus Omelet image

This may sound weird but when mixed together it's awesome. Also it's very low-carb and filling.

Provided by Susan Springstead

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 2

Number Of Ingredients 9

3 tablespoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped green pepper
1 pound ham steak, cut into small pieces
1 teaspoon garlic salt
5 large eggs
4 asparagus spears, chopped
2 tablespoons milk
2 slices Provolone cheese

Steps:

  • Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
  • Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

Nutrition Facts : Calories 739.3 calories, Carbohydrate 6.4 g, Cholesterol 531.9 mg, Fat 48.8 g, Fiber 1.3 g, Protein 67.1 g, SaturatedFat 14.5 g, Sodium 4191.4 mg, Sugar 3.6 g

ASPARAGUS CREAM CHEESE OMELET



Asparagus Cream Cheese Omelet image

When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this cheese omelette, and it looks pretty, too. -Jane Cain, Junction City, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

4 fresh asparagus spears, trimmed and cut into 1-inch pieces
4 large eggs
1/4 cup sour cream
2 teaspoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 teaspoons butter
2 ounces cream cheese, cubed and softened

Steps:

  • Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.

Nutrition Facts : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

CRAB & ASPARAGUS PAPPARDELLE



Crab & asparagus pappardelle image

Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad

Provided by Rosie Birkett

Categories     Dinner, Lunch, Pasta, Supper

Time 25m

Number Of Ingredients 14

1 tbsp olive oil
pinch of fennel seeds
½ red chilli , finely chopped
2 shallots , finely chopped
small bunch parsley , stalks finely chopped, leaves roughly chopped
½ lemon , zested and juiced
1 tbsp tomato purée
50ml vermouth
1 dressed crab (about 120g white and brown meat)
200g fresh egg pappardelle
200g asparagus , woody stalks removed, sliced on the diagonal (fatter stalks sliced in half lengthways)
1 tbsp crème fraîche
1 tbsp snipped chives
handful chopped hazelnuts

Steps:

  • Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
  • Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

ASPARAGUS OMELET



Asparagus Omelet image

I love this recipe as a way to get kids comfortable with cooking. An omelet is an easy meal and this one is actually served open-faced, so there's no tricky flipping or folding involved. Add my asparagus salsa for a really fresh crunchy note that contrasts nicely with the tender eggs and asparagus.

Provided by Carla Hall

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 16

5 thin spears asparagus
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 large eggs
1/4 teaspoon chipotle powder
2 tablespoons unsalted butter
Asparagus Salsa (optional):
8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the omelet: Trim the ends of the asparagus spears by holding the bottom end of each spear in your hand and bending gently to snap off the end. Drizzle the asparagus with the oil and sprinkle with salt and pepper. Heat a small nonstick saute pan over medium-high heat. Add the asparagus and cook until crisp tender, about 2 minutes. Transfer the asparagus to a plate and set aside. Wipe out the saute pan.
  • To make the omelet, whisk together the eggs, 1 tablespoon water and chipotle powder. Melt the butter in the saute pan over medium heat, then pour in the egg mixture. Allow to cook, undisturbed, until the edges set completely, 2 minutes. Sprinkle a little salt and pepper over the top, then place the cooked asparagus spears on top. Cover and cook until the eggs set, 2 minutes. Slide the omelet onto a plate. Garnish with the Asparagus Salsa if desired.
  • For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
  • Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

LOBSTER OR CRAB OMELET



LOBSTER OR CRAB OMELET image

Make and share this LOBSTER OR CRAB OMELET recipe from Food.com.

Provided by Debbwl

Categories     Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 5

4 eggs
1 tablespoon onion, minced
2 tablespoons butter
1 tablespoon celery, finely chopped
3/4 cup lobsters, diced or 3/4 cup crabmeat

Steps:

  • Beat the eggs and cook in an omelet pan over medium heat.
  • While eggs are beginning to cook in another pan sauté' the onions in the butter, add celery and lobster or crabmeat to onions and simmer for 3 minutes.
  • Before folding the omelet, spread it with the filling mixture.
  • Fold and serve garnished with parsley.

ASPARAGUS OMELETTE



Asparagus omelette image

A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds

Provided by Elena Silcock

Categories     Brunch, Lunch, Supper

Time 20m

Number Of Ingredients 4

large bunch of asparagus , sliced in half lengthways
6 large eggs
145g tub fresh pesto
2 x 25g seeds snack packs (we used Munchy Seeds)

Steps:

  • Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.

Nutrition Facts : Calories 763 calories, Fat 64 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 2.3 milligram of sodium

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