INGREDIENTS
6 fresh asparagus spears, trimmed
4 eggs
Dash each of salt and pepper
1/2 cup diced plum tomatoes
2 TBSP. butter, divided
6 oz. crabmeat
1/2 cup provolone cheese, shredded
DIRECTIONS
Steam asparagus 4 to 5 minutes or until crisp-tender; set aside.
In a small bowl whisk the eggs, salt and pepper.
Stir in tomatoes.
Melt 1 TBSP. butter in a small skillet; add half of egg mixture.
As eggs set, lift edges, letting uncooked portion flow underneath.
When the eggs are set, spoon half of the crab, asparagus and provolone over one side; fold omelet over filling.
Cover and let stand 1 or 2 minutes, or until cheese is melted.
Repeat for second omelet.
Serves 2.
