Rather than the regular old breakfast omelette, add a bit of crab and creamy avocado for a new and healthy twist.
Crab and Avocado Omelette
Serves 1
3 eggs
1 teaspoon each kosher salt and cracked black pepper
1 tablespoon canola oil
1 tablespoon unsalted butter
¼ cup chunks of crab meat (cooked and cooled)
¼ ripe avocado, peeled and cut into chunks
Turn on the broiler.
Beat the eggs in a bowl until they are fully incorporated with each other. Season with salt and pepper.
Bring a non-stick pan to medium heat. Put in the canola oil and butter, simultaneously. When the butter has melted and begun to foam, pour in the eggs. Swirl the pan counterclockwise over the hot burner, quickly. Swirl the rubber spatula through the eggs in the same direction, simultaneously. Stop every 20 revolutions or so, or when some of the egg has coagulated on the sides. Scrape the egg on the side down into the omelette. When the eggs have started to set — the outside is set but the inside has not coagulated yet — put the pan under the broiler. When the entire egg has set, but not completely hardened (about 30 seconds to 1 minute), remove the pan from the oven. Put the crab and avocado onto the eggs, on the bottom third of the pan. Loosen all the edges of the omelette with the rubber spatula. Tilt the pan so the bottom third starts to slide out toward the plate. Carefully, loosen the edges of the top and allow the omelette to roll toward the rest of the plate. The final omelette should be one smooth surface, with an even pale color. There should be no browning.
This will result in a thick, tasty omelette, sure to impress the family.
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