Spinach and Crabmeat Omelette

Spinach and Crabmeat Omelette

Spinach and Crabmeat Omelette

Yield: 6 Omelettes

  • 18 ea. Whole Eggs
  • 1 lb. Lump Crabmeat
  • 1 bag Baby Spinach, rinsed
  • Butter, as needed
  • Oil, as needed

Method:

  1. Sauté Baby Spinach in a hot sauté pan with Oil and season with Salt and Pepper. Cook until the Spinach is wilted and remove from pan.
  2. Crack 3 Eggs into a bowl and mix well so the Egg white and yolk are thoroughly mixed.
  3. Heat a tab of butter in a non-stick pan over medium heat. When butter melts, add Eggs to the pan. When Eggs have coagulated on the bottom of the pan, add Spinach and Crabmeat.
  4. With a wooden spoon, stir the Eggs, allowing the bottom of the pan to remain covered*. Stop stirring and let Eggs finish cooking by lowering heat and moving pan or by flipping.
  5. Fold Omelette by either rolling it out of the pan or flipping in half and sliding onto a plate. Repeat for remaining Omelette

*Do not completely scramble the eggs.

Home Fries

  • 3 ea. Yukon Gold Potatoes, rinsed and diced
  • 3 ea. Red Bliss Potatoes, rinsed and diced
  • 1/2 ea. Yellow Onion, small dice
  • 1/2 ea. Red Pepper, small dice
  • 1 tbsp. Vegetable Oil
  • 2 tbsp. Butter
  • Salt and Pepper, to taste

Method:

  1. Add Oil and Butter to a heated sauté pan and melt over medium heat. Add diced Potatoes,
    Salt and Pepper and cook until the Potatoes start to brown slightly.
  2. Add Onion and Peppers and continue to cook until Potatoes are tender and golden brown. Taste and adjust seasoning, serve hot.
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At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

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