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CrabFest 2023


Herb Cheese Omelet

Serves 2


  • ½ tbsp extra light olive oil
  • 2 tbsp unsalted butter (1/2 tbsp, 1 tbsp, 1/2 tbsp, divided)
  • ½ cup finely chopped red onion
  • 1 medium garlic clove, pressed
  • 1 tbsp water
  • ¼ and 1/8 tsp Kosher salt, divided
  • 4 large eggs
  • 2 tsp heavy cream
  • 2 tbsp garlic and herb spreadable cheese (we used Fromager d'Affinois Ail & Fines Herbes)
  • 1 tsp thinly sliced fresh chives (or green part of green onion)


  1. Heat large skillet over medium high heat and add extra light olive oil and ½ tbsp of unsalted butter.
  2. Add onions and garlic to pan and spread to make an even layer.
  3. Cook, without stirring, until onions begin to brown, about 4 minutes.
  4. Add water and ¼ tsp salt. Cook, stirring frequently, until onions are golden brown and softened, about 8 minutes.
  5. Transfer onions to bowl and wipe skillet clean.
  6.  In medium bowl, combine together eggs, cream, and 1/8 tsp salt, without incorporating a lot of air.
  7.  In the skillet you've wiped out, add 1 tbsp of butter. It should melt quickly. Coat bottom of skillet.
  8. As butter foams, add egg mixture all at once. Cook, stirring constantly with rubber/synthetic spatula until eggs thicken slightly into very soft scrambled eggs with thin streaks of set egg running throughout, 10-15 seconds. Shake the skillet so eggs become an even layer on bottom of skillet.
  9. Reduce heat to low. Drop pieces of cheese over eggs. Sprinkle caramelized onions in a line 1/3 of the way up the eggs.
  10. Cook omelet undisturbed until it heats and cheese melts, about a minute.
  11. Using a spatula, roll omelet from one end to the other.
  12. Top omelet with ½ tbsp butter, rubbing it along whole omelet.
  13. Cut omelet in half and plate. Top with chives/green onions. Serve immediately.


Looking for a light dinner? Pair this omelet with crusty bread and a sparkling brut wine.

November 2020

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