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Home » Recipes » Eggs

Crab Asparagus Omelette

By Laura Fuentes Updated Oct 14, 2024

5 from 7 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

This fluffy crab asparagus omelette is delicious! I show you how to make it easily in 10 minutes.

Packed with asparagus and crabmeat, this omelette is a high-protein breakfast you’re going to devour!

Crab and Asparagus Omelette on a plate with asparagus on the side

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.
Crab and Asparagus Omelette on a plate with asparagus on the side

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:

  1. Beat the eggs
    Beat the eggs with the milk and seasoning.  
  2. Cook the asparagus
    You can steam or saute the asparagus. Allow them to cool down before adding them to omelette.
  3. 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.
  4. Add the filling
    Add the crabmeat, asparagus, and cheese to one half of the omelette. Fold the other half.
  5. Serve
    Time to enjoy! Garnish with chopped fresh herbs if desired.
Crab and Asparagus Omelette on a plate with asparagus on the side

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

Crab and Asparagus Omelette on a plate with asparagus on the side
Servings: 1
Cook Time: 10 minutes mins
Total Time: 10 minutes mins
This fluffy crab asparagus omelette is delicious! I show you how to make it easily in 10 minutes.
5 from 7 votes
Print Pin

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.

Equipment

family kickstart program on a phone and ipad
Clean Eating Program for Families
Non-Stick Pan

Nutrition

Serving: 1 omelette | Calories: 325kcal | Carbohydrates: 3g | Protein: 33g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 533mg | Sodium: 713mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1354IU | Vitamin C: 6mg | Calcium: 304mg | Iron: 3mg

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Comments

    5 from 7 votes (6 ratings without comment)

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    Recipe Rating




  1. Layla says

    February 19, 2025 at 7:55 pm

    5 stars
    Oooh this omelette is a keeper! So good!

    Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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