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    Crab and Artichoke Omelet

    Source of Recipe

    From "A Southerly Course" by Martha Hall Foose

    Recipe Introduction

    "Omelets make a wonderful meal any time of day. This omelet is just right for those summer evenings when the next thing you know the sun has just gone down and it's nine o'clock."

    List of Ingredients

    ◦ 6 large eggs, separated
    ◦ ⅛ teaspoon salt
    ◦ ⅛ teaspoon freshly ground black pepper
    ◦ 6 ounces Gruyère cheese, grated (⅔ cup)
    ◦ 1 tablespoon unsalted butter
    ◦ 1 teaspoon chopped fresh chives
    ◦ 4 marinated artichoke hearts, drained, quartered, and patted dry
    ◦ ¼ pound lump crabmeat


    Put the top oven rack about 4 inches from the heat source and heat the broiler.

    In a small bowl, combine the egg yolks, salt, and pepper. Add ⅓ cup of the cheese and stir well to combine.

    In a large bowl, beat the egg whites with an electric mixer until almost stiff. With a large spatula, fold the yolk mixture into the whites one third at a time.

    Melt the butter in a 10-inch ovenproof skillet set over medium heat. When the butter begins to foam a little, spoon the eggs into the skillet. Give the skillet a good shake and spread the eggs lightly with a spatula to form an even layer. Let the omelet cook undisturbed for 1 minute. Gently loosen the edges of the omelet from the side of the pan. Sprinkle the remaining cheese, the chives, artichokes, and crabmeat over the eggs. Transfer the skillet to the oven and broil for 2 minutes or until the cheese is melted.

    Remove the skillet from the oven and gently loosen around the edges again. Hold the skillet over a plate and tilt, while loosening the eggs, to fold the omelet onto the plate. Cut in half with a serrated knife. Warmed plates are nice to serve this omelet.

    Serves 2




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