Recipe: Crabmeat Omelet (serves 1)

CRABMEAT OMELET

3 eggs
1/4 teaspoon salt
Pinch freshly ground white pepper
1 1/2 tablespoons unsalted butter, divided use
2 ounces flaked cooked crabmeat
1/4 teaspoon grated lemon zest
Fresh dill sprigs or chopped parsley for garnish

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

Melt 1/2 tablespoon of the butter in a small nonstick 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.

Melt the remaining butter in another small nonstick 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 toward the center, tilting the pan slightly to allow the liquid egg on top to flow underneath. Continue to cook the eggs until they are almost set.

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

Makes 1 serving
Source: Everything Low-Carb Cookbook by Patricia M. Butkus