In recent years we’ve spent most of our Valentine’s Days and anniversaries at home. V-day seems like “amateur night” out at the restaurants, seats jam-packed with lovebirds – which, actually makes for good people watching, if you’re able to spot an awkward first date. (Awful, right?) Plus, we’d like, have to find a babysitter. That’s a lot of work, especially on a school night.

So, instead I’ve been cooking in – typically something a little more special than your average “meat and potatoes” dinner, and generally with seafood. I’ve made fresh steamed lobster, pan seared scallops and one year my husband made Crab Imperial (yes, he did)!

This year we’re taking a little trip to Paris for Valentine’s Day, and having something quick and simple for our February 14th dinner: Omelettes.

Add 1 tablespoon of the butter to a small skillet and set over medium heat. Meanwhile, whisk 2 eggs and 1 tablespoon milk together in a small bowl. When the butter has turned frothy, pour the egg mixture into the skillet and then slowly turn the skillet so the egg coats the bottom and about 1/8″ up the sides. Cover the top, and let cook for 1-2 minutes, or until the egg looks almost set – but still a little glossy.

Sprinkle half the parsley, salt and pepper onto the egg, then add half the cheese, crab meat and spinach to one side of the round. Using a rubber spatula, gently lift the side without any toppings, and slowly fold it over.

Add a heart-shaped piece of American cheese to the top, sprinkle it with a little more parsley, add a 1/4 teaspoon water to the pan, then re-cover for about 30 seconds – just long enough to melt the heart a little.

Repeat for omelette number two, or make them at the same time if you have enough skillets.

Serve with a side of buttered toast, and a small handful of fresh spinach.