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Voted chef of the year by Chef magazine in 2004, Bernard Gu at La Jolla Beach & Tennis Club in La Jolla, California, draws inspiration from cuisines around the world. This is the Wine and Food Lover’s Diet adaptation of one of his popular weekend brunch dishes.
The crabmeat adds a richness to the omelet, while the chunky lightly spicy fresh salsa offers a south-of-the-border flair. You can indulge in all this without guilt as the recipe uses Super-Savvy Carbs, protein, and healthful fats. These add up to a feeling of satiety without initiating a rise in blood sugar.

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  • 3 tomatoes, diced
  • 1 avocado, pitted, and cut into ¼-inch dice.
  • 3 green onions, white and light green parts,
  • thinly sliced
  • I small jalapeflo chili seeds removed and finely chopped .
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt
  • 8 ounces cook
  • crabmeat, picked oveR and shells removed
  • 1 small red bell pepper, seeds and ribs removed and finely chopped
  • 2 teaspoons finely chopped fresh chives
  • Juice of 1 lemon
  • 8 eggs
  • 1/4 cup water
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground pepper
  • 4 ounces Monterey Jack cheese
  • 1 avocado, pitted, peeled, and sliced
  • 4 sprigs fresh cilantro


Servings 2


Step 1

1. To make the salsa fresca: In a glass or ceramic bowl, gently stir together the tomatoes, avocado, green onions, jalapeno, cilantro, lime juice, and salt. Cover and refrigerate for at least 1 hour to blend the flavors.
2. To make the omelet: Arrange the broiler rack about 5 inches from the heat source and preheat the broiler. In a small bowl, toss together the crabmeat, bell pepper, chives, and lemon juice. Set aside.
3. In another bowl, whisk together the eggs and water until frothy. In an ovenproof skillet over medium heat, warm 1 teaspoon of the oil. Add half of the egg mixture, stir briefly, and then let the eggs begin to set around the edges. Using a spatula, lift the edges and tilt the pan to allow the uncooked eggs to run underneath. Cook until the eggs are almost set but still moist.
4. Spread half of the crabmeat mixture over half of the eggs. Season to taste with salt and pepper. Fold the uncovered half of the eggs over the filling. Cut the cheese into 8 equal slices and arrange 4 slices on top. Place the pan in the broiler and cook until the cheese melts, about 30 seconds. Slide the omelet onto a warmed serving plate and keep warm. Make a second omelet with the remaining ingredients.
5 Cut each omelet in half and arrange on warmed plates. Garnish each omelet with a few slices of avocado and a cilantro sprig. Divide the salsa among 4 ramekins and serve with the omelets.

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