While I didn't enjoy the taste of this omelet because apparently I don't like crab unless it's from a claw and dipped in butter, I am proud to say that I successfully made an omelet that was completely cooked through. This is something I have been trying to master for awhile so I am happy to have achieved that. I will probably use this recipe's omelet making method to do things like a mushroom and cheddar omelet. Just not one with crab.
Adapted from Snow City Cafe
1034 West 4th Avenue, Anchorage, AK
4 large eggs
2 tsp butter
4 oz (about ¾ cup) canned crab
¼ cup thinly sliced scallions
1/3 cup grated Swiss cheese
½ avocado, sliced
Salt and freshly ground black pepper, to taste
Crack eggs into bowl and whisk together. Melt 1 teaspoon butter in a nonstick pan over medium-high heat. Add half of the crab and scallions. Sauté for 2 to 3 minutes, until the crab is heated and the scallions are slightly softened. Pour in half of the eggs. As they cook, use a rubber spatula to gently lift up the edges of the eggs to allow uncooked portions to run underneath. When the egg mixture is dry on the outer edges but still slightly runny in the center (about 2 to 3 minutes), flip the omelet over with the spatula. Reduce heat to low and add half of the cheese. Cook for one minute. Remove the omelet from the pan and fold it in half onto a plate. Repeat above steps with remaining ingredients. Top each omelet with avocado slices and season with salt and pepper.
Yield: 2 servings