Lobster or Crab Omelet
Elevate your breakfast game with this indulgent Lobster or Crab Omelet, a luxurious twist on a classic dish. Featuring tender chunks of cooked lobster or sweet crab meat, paired with creamy eggs, rich cheese, and aromatic garlic, this recipe is a seafood lover’s dream. The fluffy omelet is perfectly complemented by the subtle crunch of green onions and the option to garnish with fresh parsley for a vibrant touch. With a prep time of just 10 minutes, this decadent yet surprisingly simple recipe is perfect for brunch, a special breakfast in bed, or even a quick dinner option. Optimize your dining experience with this restaurant-quality omelet that’s bursting with flavor in every bite!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk or heavy cream
- 1 cup lobster or crab meat (cooked and shredded)
- 2 tablespoons unsalted butter
- 1 teaspoon garlic (minced)
- 2 tablespoons green onions (thinly sliced)
- 1 cup cheese (cheddar, Gruyère, or your choice, shredded)
- 1 tablespoon fresh parsley (chopped, optional for garnish)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a mixing bowl, whisk together the eggs, milk or heavy cream, salt, and black pepper until well combined. Set aside.
Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the lobster or crab meat, cooking for 1-2 minutes until warmed through. Remove the seafood mixture from the skillet and set it aside.
Wipe the skillet clean with a paper towel and return it to medium heat. Melt the remaining 1 tablespoon of butter, swirling to coat the surface of the pan evenly.
Pour the egg mixture into the pan and let it cook undisturbed for about 1-2 minutes, or until the edges begin to set. Use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath.
Sprinkle the shredded cheese over one half of the omelet. Follow with the seafood mixture and green onions, spreading evenly over the cheese.
Once the cheese begins to melt and the omelet looks mostly set (but still a little moist on top), use a spatula to carefully fold the unfilled half of the omelet over the filling.
Cook for another 1-2 minutes to warm the filling through and ensure the eggs are fully set.
Slide the omelet onto a plate, garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.3 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 571 mg | 44% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
