And the final recipe brought to you by Teflon are these wonderful Omelets. Omelets, such as this one, offer the opportunity for a complete meal in an egg pocket. Serve with English muffins or toast.
Crab & Veggie Omelet Recipe
1 tablespoon olive oil
4 green onions chopped
3 cloves garlic, minced
1 medium tomato, cut into a small dice
8 ounces (2 cups) cleaned and torn
1 red bell pepper, chopped
Salt and pepper
1/2 cup milk
1 cup grated Monterey Jack cheese
1/2 pound fresh backfin crabmeat
4 tablespoons butter, divided
In a medium skillet coated with DuPont™ Teflon® nonstick coating, heat the olive oil over medium heat.
Cook the onions and garlic until tender, about 5 minutes.
Stir in the tomatoes and cook another 2 minutes. Add the spinach and red bell pepper; stir and cook another 2 minutes.
Season with salt and pepper. Then add the crabmeat and cook another minute. Transfer the mixture to a plate.
Crack the eggs into a large mixing bowl and pour in the milk. Beat the eggs with an electric mixer on
medium to light and fluffy, a few minutes.
Heat a tablespoon of butter in a small skillet coated with DuPont™ Teflon® nonstick coating. When the pan is hot, pour in enough egg to cover the bottom.
Cook until the eggs set, 2 to 3 minutes. Don’t stir but let the bottom set. With a rubber spatula, gently push an edge of the egg into the center of the pan, tilting the pan to allow the egg to flow underneath the cooked
Repeat with the other edges until no liquid remains. Eggs should look like a flat pancake. Sprinkle in
1/4 cup of the cheese and add a fourth of the crabmeat filling.
Fold the egg over the mixture. Slide out of the pan with the help of the spatula and place on a warmed plate; keep warm and repeat the technique until all 4 omelets are cooked. Serve with desired toast.
For more recipes, please visit: http://teflon.com/recipes