Crab omelette
Instructions
Clean the mushrooms and remove the foot earthy.
Wash them quickly so that it doesn't absorb too much water.
Let them dry on a piece of kitchen paper.
Cut them into thin slices.
In a large skillet heat 2 tablespoons fairies oil with the garlic and then eliminate.
Let us jump the mushrooms over medium heat for 5 minutes.
Mix them often to make them dry uniformly.
Drain the crabmeat from its liquid to conserve and add to mushrooms.
Let it heat for a few minutes, stirring constantly; Add salt and pepper.
Remove from heat and keep warm.
In a large bowl beat the egg yolks with salt and pepper; gently mix the egg whites.
In a pan melt the butter.
Pour in the eggs and cream over low heat let it thicken.
After a few minutes, shake pan to slide the omelet toward one of the borders; possibly remove the Board with a wooden paddle.
Distributed on the surface of the mixture omelette with mushrooms and crab meat and fold in half.
Serve immediately in order not to make her remove, sprinkle with chopped parsley and accompanying it with Aurora sauce.
Ingredients and dosing for 4 persons
- 4 eggs
- 2 jars of crabmeat au naturel
- 200 g of mushrooms
- 1 tablespoon of chopped parsley
- 1 clove of garlic
- Aurora sauce
- 50 g of butter
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper