Dinner for One! Crab and Cheese Omelet

Hubby was working late and I had to make dinner for one. I wanted something that was quick to make and clean up and healthy. I love omelets for any meal so thought I’d throw one together for dinner for myself.

Six years ago when I moved to Boston, I stayed with my brother a few days. He made me a crab meat and cheese omelet. It’s my standard omelet ever. I had some leftover tomato/onion/cilantro mixture from making bruschetta the other day and an avocado that I thought would be great in my standard omelet.

Omelet (by ME!)
2 eggs – I use 1/2 cup Egg Beaters
~1 Tbsp milk – I use Silk Light Vanilla soymilk
Shredded Cheese – I use “Veggie” dairy-free shredded cheddar
1/2 serving imitation crab meat – chopped (comes out to 1 stick if you buy in the stick form)
1/4 cup tomato/onion/cilantro mixture
1/4 cup diced avocado

** Note: make your omelet however you like with whatever ingredients you have on hand

I’m going to assume that you know how to make an omelet. Most people have their own unique process so I’m just going to list the steps I take. Do what you’re comfortable with doing when making your omelet.

Mist some oil into small skillet. Turn heat on Medium.

Beat eggs and milk. Pour into skillet. Scrape sides with spatula and move egg around to evenly coat the skillet.

Add ingredients (minus cheese) to 1/2 of the egg. Cook a few minutes. Add cheese to filling. Turn egg over onto itself to form omelet. Allow to cook a few more minutes to melt cheese.

Enjoy!

Nutritional Information: TBD

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5 Responses to “Ham, Spinach, & Goat Cheese Quiche”

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    Erica @ In and Around Town — February 13, 2013 at 10:31 am

    I am also a big fan of quiche but never think to make it because the crust is usually a few too many calories for lunch. Love this recipe – definitely will have to attempt this at home!

    • beantownbaker — February 13th, 2013 @ 11:51 am

      The crust def isn’t worth the calories or the effort in my book.

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    ErinsFoodFiles — February 14, 2013 at 12:08 pm

    We love quiche, and eat it quite often! I think it’s a great “clean out the fridge” meal that is suitable for breakfast, lunch, or dinner! I will say though, I usually make mine with a crust, but NEVER a homemade crust. I just don’t have time, nor skill, for that. I love using whole wheat crusts, or the deep-dish crusts. I’m a carboholic, so the crust is a must! (if I don’t have a crust, I just make frittata.)

    • beantownbaker — February 14th, 2013 @ 2:28 pm

      Crust is a must! Love it.

      I guess there’s really no difference between a frittata and a crust-less quiche… just how they’re cooked? I agree though – they’re great for cleaning out the fridge.

      We don’t eat many carbs in our house. I don’t want to go as far as saying gluten intolerant, but I’ve never been able to digest starches that well…

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    Shannon — February 15, 2013 at 3:31 pm

    goat cheese, yes please! i’m with you on not needing a crust with quiche 🙂

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