Breakfast for dinner can happen on a special occasion too — like these fresh spinach and lump crab meat omelettes! When the kids were little, my husband and I typically spent most of our Valentine’s Days at home.
It can get complicated to find a babysitter, especially on a school night, and sometimes the hassle of securing a reservation on a night packed with other restaurant-goers just doesn’t seem worth it.
Instead I’d splurge a little at the grocery store and after the kids were in bed — you know, the days when bedtime was six thirty or seven in the evening — we’d eat something a little fancier, just the two of us.
Cooking in doesn’t have to mean hours of prep for an intricate spread.
Instead, I’d focus on something a little more special than your average “meat and potatoes” dinner, and generally with seafood or a special cut of beef.
One year we took a little “trip” to Paris for Valentine’s Day — something quick and simple for our Feb. 14 dinner: fresh spinach and lump crab meat omelettes.
Breakfast for dinner is always a fun event, especially when you can dress things up a bit and pivot to a fancier meal.
In this case, the blend of sweet and savory between the eggs, fresh crab meat and cheese is absolutely divine! Each bite melts in your mouth…
- 4 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 2 slices American cheese (or use 1/2 cup shredded cheddar or gruyere)
- 2 tablespoons jumbo lump crab meat
- 1/4 cup fresh spinach, prepped chiffonade-style
- 2 tablespoons butter
- Add 1 tablespoon of the butter to a small non-stick 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 in half to form a semi-circle.
- 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, and then re-cover it for about 30 seconds – just long enough to melt the heart a little.
- Repeat steps 1-5 for the second omelette, or make them at the same time if you have more than one non-stick skillet.
Serve with a side of buttered toast and a small handful of fresh spinach, dressed with a drizzle of olive oil and a sprinkle of salt and pepper.
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- Calphalon 1948249 Signature Hard Anodized Nonstick Covered Omelet Fry Pan, 12", Black
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 427mgSodium: 802mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 18g