Creamy Crab Omelette

I love this omelette because it is great for Lent and can be one of those breakfast for dinner meals too. I often have breakfast for dinner and this is my go to recipe. The eggs are so good with some herbs and maybe a bit of cheese, it makes a quick and satisfying meal on Friday or any day of the week.


If you are looking for something quick and easy that can feed a lot of people eggs are a sure bet. They are pretty inexpensive and you can dress them up or down depending on how you are going to make them. They are also very low in calories and a lot of diets love eggs.
My sister in law Mary has chickens so I have access to some fresh eggs. Fresh ingredients make all the world when you are making omelettes. If you make a side salad then you have a complete meal.

Creamy Crab Omelette

Ingredients:

6 large eggs
4 tablespoons water
1 tablespoons butter
salt and pepper
Filling
8 oz crab meat
8 oz cream cheese
1/4 cup onions chopped fine
1 clove garlic minced
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce

Directions:

Mix all the filling ingredients together and set a side.
In a frying pan saute onions and garlic.
Break eggs into a medium bowl. Add water, salt and pepper and beat gently with  a fork until just combined. DO not over beat.
Pour the egg mixture into the pan tilting pan to coat all sides. As eggs are setting, carefully lift edges with soft spatula letting the uncooked egg run underneath. the pan as you go to lift all sides. Cook just set with lightly golden bottom and moist middle
Peace be with you,
Veronica