CRAB OMELET ENJOY DAN:

                                CRAB OMELET by CHEF DAN:

Serves 2

INGREDIENTS:

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

DIRECTIONS;
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!!