Crab Parmesan Omelet, Tomato Salsa, Fruit plate

Saturday Morning Brunch

Crab Parmesan Omelet

Tomato Salsa

Fruit Plate

Whole Wheat Toast

Saute about 1 tbs Shallots in small saucepan with 1 tbsp butter, add about 4 oz. crab and turn down heat, add pepper to taste.

In a 10" omelet pan melt 1 tbsp butter, mix 3 eggs in bowl or measuring cup.

Add eggs to omelet pan, cook for a couple of minutes until almost cooked, then flip the omelet shell to finish cooking on the other side, about 1 minute.

Transfer omelet shell to plate, add half of the crab mixture to shell, add about 1/2 cup shredded parmesan cheese. Fold over shell.

Make 2 omelets, keep warm in oven.

In small saucepan over med heat, place 1 chopped tomato (without the seeds), small amoumt of chopped fresh basil leaves to taste, pinch of salt and cook for about 2 minutes. Salsa can be made ahead of time.

Add tomato salsa to plate.

Add about 1 to 2 tbs shredded parmesan to top of omelet and salsa.
Serve and enjoy
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