Cajun French: l’omlette d’oeuf (l’om-let d’uf) – egg omelet
There is nothing like fresh crabmeat from a farmers market. We are lucky to have a weekly vendor, Outlaw Katfish Kompany, selling fresh crabs, crabmeat, and wild caught catfish. The taste is beyond description except to say all of these products melt in your mouth and have a sweetness to the taste. This past Saturday we purchase a pound of fresh claw crabmeat. Not wanting to freeze it, we have been using the crab in various ways. This morning was crab and eggs and this simple dish was breakfast stepped up a notch.
Mais C’est Bon!
- 4 eggs
- ½ onion, chopped
- 2 cloves garlic, chopped
- 4 Tbl crabmeat
- 1 Tbl crabmeat for garnish
- Roasted beets for garnish
- Chives for garnish
- Olive oil
- Salt and cayenne pepper
Heat olive oil in heavy skillet to medium.
Sauté onion and garlic until tender.
Season with a little salt.
Add crab to skillet combining with onion and garlic.
Remove skillet from heat.
Divide mixture in half.
Add garnish crab to skillet to heat keeping separate from mixture.
In two bowls, beat 2 eggs each.
Heat olive oil in griddle to medium.
Pour 2 eggs in griddle and spread.
On half the eggs spread the crab, onion and garlic mixture.
When eggs start to set, flip the empty half over the filling.
Cook until eggs are done.
Place omelet on plate.
Garnish with beets and crabmeat.
Sprinkle chives over omelet.