About this recipe:A delicious way to serve crab and eggs. An omelette is made with beaten eggs, sauteed mushrooms, crab meat and grated cheese.
50g fresh mushrooms, sliced
4 eggs, separated
2 tablespoons milk
135g cooked crab meat
250g Gruyere or Emmental cheese, grated
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Method Prep:10min › Cook:12min › Ready in:22min
Melt butter in a large non-stick frying pan over medium-high heat. Stir in mushrooms and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove frying pan from heat.
In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
Return frying pan to medium-high heat. When butter sizzles, pour egg mixture into frying pan. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelette begins to set, about 3 minutes. Sprinkle with cheese. Using a large spatula, fold omelette over, forming a semicircle. Cover frying pan; cook until omelette puffs and is cooked through, about 3 minutes. Slide omelette onto large plate.