Asparagus Crab Omelets

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 place asparagus in a steamer basket.
• 2 place in a saucepan over 1-inch water; bring to a boil.
• 3 cover and steam for 4-6 minutes or until crisp-tender; set aside.
• 4 in a bowl, whisk together eggs, salt and pepper.
• 5 stir in tomatoes.
• 6 melt 1 tblsp.
• 7 butter in a skillet over medium heat; add half of the egg mixture.
• 8 as eggs set, lift edges, letting uncooked portion flow underneath.
• 9 when the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling.
• 10 cover and let stand 1-2 minutes or until cheese is melted.
• 11 repeat for second omelet.