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* Exported from MasterCook *
Asparagus Crab Omelets
Recipe By : Mae Jean Danron, Sandy, UT
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
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6 asparagus spears -- trimmed
4 eggs
1 dash salt and pepper
1/2 cup diced plum tomatoes
2 tablespoons butter or margarine -- divided
6 ounces crab meat -- (1 can) drained,
flaked & cartilage removed
1/2 cup shredded provolone cheese
Place the asparagus in a steamer basket. Place in a saucepan over 1 inch of
water; bring to a boil. Cover and steam for 4 to 6 minutes or until crisp
tender; set aside.
Whisk together the eggs, salt and pepper. Stir in the tomatoes.
Melt 1 tablespoon of butter in a skillet over medium heat. Add half of the
egg mixture. As the eggs set, lift the edges, letting the uncooked portion
flow underneath. When the eggs are set, spoon half of the crab, asparagus
and provolone over one side. Fold the omelet over the filling. Cover and
let stand for 1 to 2 minutes or until the cheese is melted.
Repeat for the second omelet.
Serves 2.
Source : "Taste of Home, February/March 2004, p. 32"
Copyright : "2004, Reiman Publications"
NOTES : "These satisfying omelets are filled with a savory blend of crab
meat, asparagus, tomatoes and provolone cheese and they're attractive
enough to serve guests. Sometimes I top these omelets with Hollandaise
sauce," says Mae Jean.
Bobbie's Note: This was very mild flavored. I didn't have any provolone
cheese and had to use mozzarella. I think the provolone would add more
flavor. We also need salt and pepper at the table. Otherwise, these look
lovely and are very good.
Contributed to the FareShare Gazette by Bobbie; 4 June 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 355 Calories; 23g Fat (58.2% calories from
fat); 32g Protein; 5g Carbohydrate; 2g Dietary Fiber; 531mg Cholesterol; 634mg
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 3 Fat.
* Exported from MasterCook *
Avocado Dipping Sauce
Recipe By : foodtv.ca
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
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1 ripe avocado -- pitted and peeled
1/4 cup mayonnaise -- (50 ml)
3 tablespoons ketchup -- (45 ml)
Salt
Puree the avocado in a food processor with the mayonnaise and ketchup.
Transfer sauce to a serving bowl and season, to taste, with salt.
Serve with cherry tomatoes and cauliflower and broccoli florets or
cut pita triangles and grill them in oven till golden.
Yield : 4
(foodtv.ca June 06)
Contributed to the FareShare Gazette by Claudia in response to a request;
18 June 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 110 Calories; 12g Fat (88.6% calories from
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 212mg
Sodium. Exchanges: 1 Fat; 0 Other Carbohydrates.
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