This post may contain affiliate links. Read our disclosure policy here.
Packed with asparagus and crabmeat, this omelette is a high-protein breakfast you’re going to devour!
Asparagus Crab Omelette
Are you guilty of picking the same item off the menu at your favorite restaurant? That’s what I do every time I go to Lüke Restaurant in New Orleans. This Crab Asparagus Omelette recipe is the original version from this Restaurant and you’re going to love it as much as I do.
Recipes like Chipotle chicken burrito bowls and my Chick-Fil-A nuggets show that you can enjoy your favorite restaurant meals at home without the guilt! This omelette is not the exception.
It’s a 10-minute recipe you can assemble the easy way using dinner leftovers to build a high-protein breakfast that tastes like a million bucks!
Ingredients
The measurements are in the recipe card below, but first, check out what makes this crab asparagus omelette such a delish breakfast:
- Eggs: there’s no omelette without them!
- Milk: any milk works.
- Grated Swiss cheese: or other grated cheeses you have around.
- Crab meat: what you want to find inside this omelette!
- Creole seasoning: adds tons of flavor.
- Asparagus: make the filling nutritious and slightly crunchy.
- Oil or butter: for cooking.
How to Make a Crab Asparagus Omelette
Beat, beat, beat! Making this omelette with crab meat and asparagus is all about a few minutes of beating. Take a look at the process:
- Beat the eggs
Beat the eggs with the milk and seasoning. - Cook the asparagus
You can steam or saute the asparagus. Allow them to cool down before adding them to omelette. - Make the omelette
Let the eggs cook for a few minutes, using a spatula to move and cook the still-liquid egg. Your eggs should now resemble a bright yellow pancake that can easily slide on the nonstick surface. Flip and cook until there is no uncooked egg left. - Add the filling
Add the crabmeat, asparagus, and cheese to one half of the omelette. Fold the other half. - Serve
Time to enjoy! Garnish with chopped fresh herbs if desired.
Breakfast Sides for Omelettes
Take this breakfast from great to epic by serving this crab asparagus omelette with whole-wheat biscuits, toast and jam, bacon, or your favorite sausages. Delicious!
Crab and Asparagus Omelette
Ingredients
- 3 eggs
- 1 tablespoon milk, a splash
- 2 tablespoons grated Swiss cheese
- ⅓ cup crab meat
- ¼ teaspoon creole seasoning
- ¼ cup asparagus
- Oil or butter, for cooking
Instructions
Prep the eggs:
- Crack the eggs into a mixing bowl and beat them well.
- Add milk and creole seasoning to the eggs. Whisk the eggs. Whisk and whisk like crazy. I'm just kidding, I just wanted to make you smile.
Cook the asparagus:
- Saute or steam asparagus. Remove from heat, allow to cool and chop about ¼ cup for the omelette.
Make the omelette:
- Heat a heavy-bottomed 8 inch non-stick sauté pan over medium-low heat. Add the oil and heat.
- Pour beaten eggs into the pan and cook for a couple of minutes.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still-liquid egg to flow in underneath. Repeat with the other edges until there's no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface.
- Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
- Distribute crabmeat, chopped asparagus and Swiss cheese on one half of the omelette. With your spatula, lift one edge of the omelette and fold it across and over.
Serve:
- Gently transfer the finished omelette to a plate. Garnish with chopped fresh herbs if desired.
Layla says
Oooh this omelette is a keeper! So good!