Father's Day Crab Omelet

By lynnieb93

A sumptuous breakfast omelet made with Pre-Shredded Crab Delectables™, mushrooms & brie … sure to put a smile not only on Dad's face, but Mom & the kids too!!

Ingredients

• 3 tbsp (45 mL) butter
• 8 oz (250 g) sliced cremini or white mushrooms
• 1 pkg (200 g) Clover Leaf Crab Delectables TM, Shreds
• 1 green onion, finely chopped
• 1/4 tsp (1 ml) finely grated lemon peel (optional)
• 1/2 tsp (2 ml) each salt and pepper (approx.)
• 4 oz (125 g) cold, cubed Brie cheese
• 12 eggs
• water

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Heat 1 tbsp (15 mL) of the butter in a nonstick skillet set over medium heat. Add mushrooms and cook until lightly browned, about 6 minutes. Stir in the crab, green onion, lemon peel (if using) , salt and pepper. Cook, stirring, just until warmed through. Remove to a bowl and wipe out the pan.
2. Whisk 3 of the eggs with 1 tbsp (15 mL) cold water. Season with salt and pepper. Add a dab of the remaining butter to the pan, using a pastry brush to distribute it evenly. Pour the eggs into the pan and cook, stirring with a heat resistant rubber spatula, for 30 seconds. Cook, without stirring for 30 seconds. Smooth the top with the flat side of the spatula. Reduce the heat to low. Cover the pan and cook for 2 to 3 minutes or until eggs are almost set.
3. Spoon one quarter of the filling onto one side of the omelet. Sprinkle with 1/4 of the cubed cheese and fold over the remaining side. Transfer to a buttered baking sheet and set in a warm oven. Repeat with remaining eggs and filling, adding more butter to the skillet as needed.
4. Tip: For a splash of colour, add 1/4 cup (50 mL) lightly packed baby spinach leaves to each omelet before folding.