After Saturday night’s dinner feast, we had quite a bit of leftovers to deal with the next morning. Since seafood goes bad before beef, BF decided to make crabby omelettes with cheese and avocado using all the leftover crab meat we had (as opposed to steak and eggs) for breakfast.
As I’ve said before, BF is usually in charge of breakfast and today was no exception. I have to admit when BF announced he wanted to make crab omelettes, I was a bit skeptical. I like crab. I like omelettes. Together? I wasn’t sure. But it’s not often that he asks me to try something I’ve never had that I don’t end up loving it (except clams – gross).
Here’s how he made them.
- Crab meat
- 2 to 3 eggs per omelette
- Diced avocado
- Shredded cheese
- Fresh cilantro
- Saute the crab meat in butter in a small saute pan over medium heat.
- Whisk together two eggs and pour over crab meat.
- Top with Monterrey jack cheese.
- When the egg has began to bubble and has almost cooked through and the cheese is melted, flip one half of the egg over on top of the other.
- Keep flipping the folded omelette over until both sides start to brown, if necessary.
- Top with more crab meat, cheese, and sliced avocado and cilantro (optional garnish).
Though omelettes aren’t really traditional breakfast fair around our house, BF makes them from time-to-time. By far, this was the best omelette he has ever made me.
If you don’t have fresh crab meat you can substitute the canned stuff. I recreated this recipe to update the pictures using canned crab meat, gruyere cheese, 3 eggs, a small avocado and some fresh cilantro.
You can find a detailed recipe made with similar items at Food and Travel.