Wednesday, April 2

Crab & Fava Bean Omelet

A spring omelet that works for breakfast, lunch, or dinner

Crab and Fava Bean Omelet

Eggs are always a mainstay in my diet, but lately I've been really into making omelets. This is a slightly fancy version, given the addition of lump crab meat and fresh fava beans. Combined with a bit of scallions and fresh-from-the-farmers-market eggs, it's a wonderful spring dish. It makes a great light meal for lunch or dinner, but there's something extra decadent about eating crab for breakfast.  It will change the way you experience the rest of the day, especially if you pair it with a mimosa.

Tip: The key to a great omelet is to spend the extra minute to really whip the eggs until completely smooth and slightly paler in color. This will cause the omelet to rise slightly and have a light fluffiness.

Related Recipes:
 - Fava Bean, Asparagus & Goat Cheese Omelet
- Crab Salad with Poached Eggs on English Muffins
- French Potato Omelette

Crab & Fava Bean Omelet:
  • Whisk together 6 eggs, 1/4 c. half and half,* 1 tsp. lemon zest, and a large pinch of salt and pepper until it turns an even light yellow color in a mixing bowl.
  • In another bowl, stir together 1/4 lb. of cooked lump crab meat, 1/4 c. shelled fava beans,** 1 thinly sliced scallion, and a pinch of salt and cayenne pepper.
  • Melt a pat of butter in a small skillet over medium heat and pour in half of the eggs. 
  • Swirl the pan so that a thin, even layer of eggs covers the whole skillet.
  • After about a minute, spoon half of the crab mixture down the center of the eggs.
  • Once eggs are mostly set, fold the outer halves of the omelette into the center of the omelet like a letter.
  • Gently flip the omelette once and continue to cook until the eggs are just set.
  • Transfer the omelette to a warm plate and repeat with remaining eggs and crab.

Serves two
*Or any milk or cream you have.
**To shell favas, remove from their pod, then add the beans to boiling water for 2 minutes. Rinse them immediately with cool water and then slip the beans out of their tough outer skin.