After a crab feast we inevitably have extra crab, corn and tomato. Thankfully together make an amazing breakfast. —meganvt01
Ripe tomatoes - seeded and minced, sprinkled lightly with salt
Cob of corn - cut off the cob
Old bay for finishing
Kosher salt and pepper
In This Recipe
In one small skillet warm and corn and crab slightly with 1 tablespoon of butter.
In the other skillet heat 1/2 tablespoon of butter over medium heat. Thoroughly wish two eggs and season with salt and pepper. Pour the egg into the skillet and let it set slowly scraping the sides and letting the uncooked eggs pour to the side on the exposed pan. When the Omlette is mostly set - add 1/3 of the warm crab corn mixture and 1/3 of the tomatoes.
Use the remaining 1/2 tablespoon of butter to remove and roll the Omlette. Scrape up one side gently and let the butter melt under the cooked egg and you roll the Omlette up - gently slide to your plate and sprinkle with old bay and chives.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.