Clam Omelet Recipes

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ASPARAGUS CRAB OMELETS

A romantic brunch for two, or double for guests. These savory omelets are sure to please and are very attractive. These can be topped with hollandaise sauce for extra enjoyment. Prep & Cook times are approximate.

Provided by keen5

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7



Asparagus Crab Omelets image

Steps:

  • Place asparagus in a steamer basket.
  • Place in a saucepan over 1-inch water; bring to a boil.
  • Cover and steam for 4-6 minutes or until crisp-tender; set aside.
  • In a bowl, whisk together eggs, salt and pepper.
  • Stir in tomatoes.
  • Melt 1 Tblsp.
  • butter in a 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 1-2 minutes or until cheese is melted.
  • Repeat for second omelet.

6 fresh asparagus spears, trimmed
4 eggs
1 dash salt and pepper
1/2 cup diced plum tomato
2 tablespoons butter or 2 tablespoons margarine, divided
1 (6 ounce) can crabmeat, drained,flaked and cartilage removed
1/2 cup shredded provolone cheese

CLAM OMELET

A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6



Clam Omelet image

Steps:

  • Preheat oven to 350°F.
  • Beat egg whites to stiff peaks.
  • Saute clams in butter.
  • Add salt and paprika to the egg yolks and beat until light.
  • Add cream and clams; mix thoroughly.
  • Fold in the stiffly-beaten egg whites, pour mixture into well buttered omelet pan or skillet and bake about 25 minutes or until golden brown.

Nutrition Facts : Calories 229.5, Fat 14.9, SaturatedFat 7.3, Cholesterol 270.9, Sodium 548.4, Carbohydrate 3.8, Sugar 0.4, Protein 19.1

1 (10 ounce) can minced clams, very well drained
2 tablespoons butter
1 teaspoon salt
6 eggs, separated
2/3 cup cream
1/8 teaspoon paprika

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