Saturday, February 21, 2015


                                CRAB OMELET by CHEF DAN:
Serves 2
2 tablespoon butter
3 baby portabella mushrooms, sliced
3 eggs, separated
2 tablespoon milk, heavy cream or coconut milk
1 cup crabmeat
1 cup Gruyere cheese, shredded
2 tablespoon fresh snipped chives

1. Melt butter in skillet over medium-high heat when sizzling.
2. Add mushrooms and sauté for about 5 minutes.
3. Remove from fry-pan and set aside.
4. In a bowl, beat yolks and milk to blend.
5. In a separate bowl, beat egg whites with a dry beater until soft peaks form.
6. Fold whites into yolk mixture.
7. Return skillet to medium-high heat when sizzling.
8. Pour egg mixture into skillet.
9. Sprinkle mushrooms and crab meat evenly over the top.
10. Cook until omelet begins to set, about 2-3 minutes.
11. Sprinkle with Gruyere cheese.
12. Using a spatula, fold over, forming semicircle.
13. Cover and cook until omelet puffs and is cooked through, about 2-3 minutes.
14 top with fresh snipped chives.

ENJOY DAN:                                 BON-APPETITE!!

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