Crab, Broad Bean and Pecorino Omelet Recipe

Ingredients:

• 4 large eggs
• 1 tbsp. water
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 tbsp. olive oil
• ½ cup cooked crab meat
• ½ cup cooked broad beans
• ¼ cup grated pecorino cheese
• 1 tbsp. chopped fresh parsley

Instructions:

1. In a medium bowl, whisk together eggs, water, salt and black pepper.
2. Heat olive oil in a non-stick skillet over medium-high heat. Add the crab meat and broad beans and cook for 1-2 minutes until heated through.
3. Pour the egg mixture into the skillet and let it cook until the edges start to set, about 2-3 minutes.
4. Using a spatula, gently lift the sides of the omelet to let uncooked eggs run under and cook.
5. Sprinkle pecorino cheese and parsley on one side of the omelet.
6. Using the spatula, fold the other side of the omelet over the filling and slide onto a plate to serve.

Verdict:

This Crab, Broad Bean and Pecorino Omelet is a filling and flavorful breakfast or brunch option. The sweetness of the broad beans compliments the salty crab meat and tangy pecorino cheese. The omelet is easy to make and can be customized by adding other vegetables or herbs to the filling.

Serving Suggestions:

Serve hot with toasted bread and a side salad for a complete meal. It can also be served as a light lunch or dinner accompanied by a glass of white wine.