Crab Omelet

Instructions

1. 1

   Prepare Egg Mixture and Filling

   • In a medium bowl, whisk the eggs, heavy cream, salt, and pepper until the mixture is pale, uniform, and slightly frothy, about 30 seconds. Do not over-whisk.
   • Gently pick through the crab meat to ensure there are no shells. If using large lumps, break them into smaller, bite-sized pieces.
2. 2

   Warm the Crab Filling

   • Melt 1 tablespoon of butter in an 8-inch non-stick skillet over medium heat.
   • Add the minced shallot and cook until softened and fragrant, about 1-2 minutes.
   • Add the crab meat and gently toss to warm through, about 1 minute. Be careful not to break it up too much.
   • Transfer the crab and shallot mixture to a small bowl and set aside. Wipe the skillet clean with a paper towel.
3. 3

   Cook the First Omelet

   • Melt 1/2 tablespoon of the remaining butter in the same skillet over medium-low heat, swirling to coat the bottom and sides.
   • Pour half of the egg mixture into the hot skillet. Let it cook undisturbed for 30-60 seconds until the edges begin to set.
   • Using a silicone spatula, gently push the cooked portions from the edge toward the center. Tilt the pan to allow the uncooked egg to flow underneath.
   • Continue this process for another 1-2 minutes until the omelet is about 90% set, with the top still slightly moist and glossy.
4. 4

   Fill, Fold, and Serve

   • Sprinkle half of the shredded Swiss cheese, half of the warm crab mixture, and half of the chopped chives over one half of the omelet.
   • Using the spatula, carefully fold the empty half of the omelet over the filling.
   • Let it cook for another 30-60 seconds to fully melt the cheese.
   • Gently slide the finished omelet onto a warm plate. Garnish with extra chives if desired.
5. 5

   Make the Second Omelet

   • Repeat steps 3 and 4 with the remaining butter, egg mixture, and filling to cook the second omelet.
   • Serve immediately for the best taste and texture.