Ingredients
6 fresh asparagus spears, trimmed4 large eggsDash saltDash pepper1/2 cup diced plum tomatoes2 tablespoons butter, divided1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1/2 cup provolone cheese, shredded
Preparation
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes.
Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet.
