A bit of Old Bay lends a distinctive savory accent to this colorful seafood omelet.
- Yield: 1 Servings
- 2 Tbsp butter, divided
- ¼ cup diced onion
- ¼ cup diced green bell pepper
- 3 large eggs
- ¼ tsp Old Bay seasoning
- ¼ cup (1 oz) shredded Cheddar cheese
- ¼ cup diced tomato
- 4 oz fresh lump crabmeat, drained
- Old Bay seasoning (optional)
How to Make It
- Melt 1 Tbsp. butter in a 12-inch nonstick skillet over medium heat. Add onion and bell pepper; sauté 3 minutes or until tender. Remove vegetables from skillet; set aside.
- Whisk together eggs and ¼ tsp. Old Bay seasoning. Melt remaining 1 Tbsp. butter in skillet over medium-high heat. Pour egg mixture into skillet. As egg starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Sprinkle 1 side of omelet with cheese, sautéed vegetables, tomato, and crabmeat. Fold in half. Cook over medium-low heat 1 minute or until cheese melts. Slide cooked omelet onto a serving plate, and season with additional Old Bay seasoning, if desired. Serve with buttered toast.