Date: Jun 24, 2013 by Shamara Ray
½ cup lump crabmeat (drained, picked for shells and rinsed)
½ cup shredded gouda cheese (not smoked)
⅓ cup heavy cream
1 minced garlic clove
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
½ teaspoon salt
¼ teaspoon cayenne pepper
1 tablespoon butter
In a bowl whisk eggs, ⅛ teaspoon salt and dill. Set aside.
Melt butter in a sauté pan over medium heat. Add garlic and sauté 1 minute, be careful not to let it burn. Add crabmeat, parsley, ½ teaspoon salt, cayenne pepper and heavy cream and stir gently until heated, about 3 minutes. Add cheese and stir into crabmeat. Remove from heat.
In a 10-inch non-stick skillet, melt butter over medium heat. Add eggs to skillet and cook until eggs are just set. Lift edges of omelet with spatula to let uncooked eggs flow underneath cooked portion, about 3 minutes. Spoon crabmeat on one half of the omelet. Use spatula to fold uncovered half of omelet over crabmeat. Use spatula to slide omelet onto plate.