Crab and Mushroom Omelet

Directions

1. Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. Add mushrooms and onions and sauté until lightly brown, stir in crabmeat.

2. Whisk eggs, cream, salt and pepper in a medium bowl. Pour in to pan and tilt the pan so that the egg spreads to the edge of the pan. Add half of the crabmeat mixture.

3. Cook over low flame until the eggs begin to set. Tilt pan so uncooked egg runs to side. Loosen eggs from the side of the pan.

Ingredients

• 2 tablespoons butter
• 6 eggs
• 3 tablespoon heavy cream
• 6 shitake mushrooms, thinly sliced
• 2 tablespoons white onions, chopped
• ½ cup lump crab meat
• ½ teaspoon seasoned salt
• Cracked pepper to taste

Parsed from recipe text (no separate ingredient records).