Crabmeat Omelette (Recipe)

Ingredients

3 eggs

1/4 tsp salt

Pinch freshly ground white pepper

1 1/2 tbsp unsalted butte, divided

60g (2 oz) flaked cooked crabmeat

1/4 tsp grated lemon zest

Fresh dill sprigs or chopped parsley for garnish

Steps

1.  In a medium-size bowl, whisk together the eggs, salt and pepper until frothy.

2.  Melt 1/2 tablespoon of the butter in a small non-stick saute pan over low heat.  Add the crabmeat and cook until just heated through.  Stir in the lemon zest.  Cover to keep warm, and set aside.

3.  Melt the remaining butter in another small non-stick saute pan over medium heat.  Add the eggs.  As they begin to set, use a spatula to carefully lift the edges and gently push them towards the centre, tilting the pan slightly to allow the liquid egg on top to flow underneath.  Continue to cook the eggs until they are almost set.

4.  Sprinkle the crabmeat over half the omelette.  When sliding the omelette out of the pan, start with the crab-covered side towards the plate.  When the omelette is halfway out, flip the pan over to fold the omelette in half.  Garnish with dill or parsley.

From : Low-Carbo Cooking