Crab And Havarti Omelet Recipes

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.

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat.
• In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
• Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.

Steps:

• 1. PICK OVER THE CRABMEAT to remove any bits of shell or cartilage. If the crabmeat is quite wet, squeeze out the excess liquid. Set aside.
• 2. MELT 2 TABLESPOONS OF THE BUTTER in a small skillet over medium heat. Add the mushrooms and cook, stirring often, until tender and the liquid they give off has evaporated, about 5 minutes; set aside.
• 3. MELT THE REMAINING TABLESPOON OF BUTTER in a 10-inch omelet pan or skillet (preferably nonstick) over medium-low heat. Whisk the eggs and cream together in a small bowl and season to taste with salt and pepper. Pour the eggs into the omelet pan and cook until just barely set, 8 to 10 minutes.
• 4. Cover the omelet with the cheese and cook until it is melted, about 1 minute.
• 5. Add the crab, sauteed mushrooms, and most of the tomato and green onion (reserve a little for garnish).
• 6. FOLD THE OMELET IN HALF and cook for another minute or two to allow the filling to heat through, then gently slide the omelet onto the serving plate. Scatter the reserved tomato and green onion over the top, and cut the omelet in half to serve.

Steps:

• Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
• Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.

Steps:

• PICK OVER THE CRABMEAT to remove any bits of shell or cartilage.
• If the crabmeat is quite wet, squeeze out the excess liquid.
• Set aside.
• MELT 2 TABLESPOONS OF THE BUTTER in a small skillet over medium heat.
• Add the mushrooms and cook, stirring often, until tender and the liquid they give off has evaporated, about 5 minutes; set aside.
• MELT THE REMAINING TABLESPOON OF BUTTER in a 10-inch omelet pan or skillet (preferably nonstick) over medium-low heat.
• Whisk the eggs and cream together in a small bowl and season to taste with salt and pepper.
• Pour the eggs into the omelet pan and cook until just barely set, 8 to 10 minutes.
• Cover the omelet with the cheese and cook until it is melted, about 1 minute.
• Add the crab, sauteed mushrooms, and most of the tomato and green onion (reserve a little for garnish).
• FOLD THE OMELET IN HALF and cook for another minute or two to allow the filling to heat through, then gently slide the omelet onto the serving plate.
• Scatter the reserved tomato and green onion over the top, and cut the omelet in half to serve.