Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon olive oil; ½ cup thinly sliced cremini mushrooms; ¼ teaspoon salt, divided; ⅛ teaspoon pepper; 1 tablespoon butter; 2 eggs; 2 tablespoons whole milk; 2 tablespoons Boursin cheese; 2 tablespoons lump crab meat; 1 teaspoon finely chopped chives; 1 teaspoon finely chopped parsley

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https://www.tastingtable.com/2268916/crab-cremini-omelet-recipe/

Crab And Cremini Omelet Recipe - Tasting Table

This crab and cremini omelet recipe provides a luxurious upgrade to the breakfast staple thanks to lump crab meat, earthy mushrooms, and herby Boursin cheese.

Rezept

breakfast brunch snack lunch

Zubereitungszeit ca. 15 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 10 Minuten

Zutaten:

1 tablespoon olive oil
½ cup thinly sliced cremini mushrooms
¼ teaspoon salt, divided
⅛ teaspoon pepper
1 tablespoon butter
2 eggs
2 tablespoons whole milk
2 tablespoons Boursin cheese
2 tablespoons lump crab meat
1 teaspoon finely chopped chives
1 teaspoon finely chopped parsley

Arbeitsschritte:

Heat the olive oil in a skillet over medium heat.
Add the mushrooms and cook to brown, about 5 minutes.
Season the mushrooms with ⅛ teaspoon each salt and pepper, then remove from the heat.
Melt the butter in a small, omelet-sized nonstick skillet over medium-low heat.
While butter melts, beat the eggs and milk together until very smooth. The egg should run smoothly off of the whisk.
Pour the eggs into the skillet and begin to cook.
Once the egg begins to set, about 10 seconds, begin lifting the sides to allow egg to seep into the skillet and fill the empty space. Repeat until all liquid is removed from the top of the egg, but the surface is still wet, about 1 minute total.
Top one side of the omelet with Boursin cheese, crab, and chives. Cook for 10 seconds, or until egg is just set.
Carefully flip the plain omelet side over to cover the filling on the other side, then transfer to a plate. Let the cheese melt in the residual heat for 20 seconds.
Season the top of the omelette with the remaining ⅛ teaspoon salt, then top with cooked mushrooms and chopped parsley to serve.