Crab and Artichoke Omelet

Name: Crab and Artichoke Omelet
Yield: serves 2
Ingredients: 6 large eggs, separated; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 6 ounces Gruyère cheese, grated (2/3 cup); 1 tablespoon unsalted butter; 1 teaspoon chopped fresh chives; 4 marinated artichoke hearts, drained, quartered, and patted dry; 1/4 pound lump crabmeat

December 9, 2011

Omelets make a wonderful meal any time of day. This omelet is just right for those summer evenings when the next thing you know the sun has just gone down and it’s nine o’clock.

Cooks' Note

Warmed plates are nice to serve this omelet.

Recipe notes

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