Lump Crab & Fresh Spinach Cheese Omelettes

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.

Lump Crab & Fresh Spinach

Cheese Omelettes


Lump Crab and Fresh Spinach Cheese Omelette

[Print this recipe]

Prep: 10 minutes; Cook: 10 minutes; Serves: 2

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 shredded cheddar)
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 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.

Lump Crab and Fresh Spinach Cheese Omelette

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.

Lump Crab and Fresh Spinach Cheese Omelette

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.

Out and About: Harry’s Main Street Grille

I had a downtown breakfast meeting in Westminster, Maryland, yesterday at Harry’s Main Street Grille. From the outside it looks like part of the Main Street renovations, newer facade with fresh paint and a contemporary sign. On the inside the feel is more…diner. 
I like diners though, especially for breakfast. And Harry’s had a short and simple breakfast menu  with one of my favorites: Eggs Benedict. I never make that at home, and when I eat out I like to get meals that I wouldn’t typically cook at home, so Eggs Benedict is often a contender if it’s on the menu.
Eggs Benedict from
And Harry’s Main Street Grille? They had several versions of Eggs Benedict. From traditional, to veggie, to crab, the Benedict options are endless. My choice? American Eggs Benedict.
Oh. My. Gawd.
Sounds simple: poached eggs, hollandaise sauce, English muffin, AMERICAN BACON, and sliced tomato. But the combo is ridiculously good. Better than the original version, in my opinion. Yes. Better.

Unfortunately, I forgot to take a photo of the actual American Eggs Benedict I ate. BUT, I did find another blog that made a version of Eggs Benedict that’s very similar to the one I had yesterday. In “Eggs Benedict Win & Fail,” Justin and Lauren take the time to show you their steps, as well as what happens when you don’t baby the hollandaise sauce properly.
By the way, I love that they show the win AND the fail!
Justin and Lauren didn’t layer the tomato and bacon under the poached egg, but in a deconstructed way, it’s pretty much the same as the American Eggs Benedict from Harry’s Main Street Grille. And looks just as delicious.
By the way, I want their egg poaching cups. Just sayin’.

Easy Fried Eggs!

I’ve talked about how much we like breakfast for dinner in our house, and it’s true – nothing’s quicker than whipping up a couple of eggs, making some toast and sitting down to eat in 15 minutes flat.

But, what if you don’t know how to make a good fried egg? It seems simple, but if one thing’s off – pan temperature, grease-factor, etc., you can easily end up with a pile of overdone fried egg blech.

So, here are my simple steps for easy fried eggs!

Easy Fried Eggs

how to fry an egg

2 tablespoons butter
1 or 2 eggs per person


Place the butter in a medium non-stick or cast iron skillet and preheat over medium. When the butter gets foamy, add the egg – taking care not to break the yolk. (If you’re worried about breaking the yolk, crack the egg into a little cup first, then pour it into your pan.)

Let the egg cook until all the clear parts become white and bubbly, about 3 minutes.

Use a spatula to gently slide under the egg, and quickly flip it over. Cook for 1 minute for runny, and 2 to 3 minutes if you like your yolk a little less runny. Remove to a plate.

Serve with buttered toast, or my favorite: buttered broiled sliced baguette! Awesome with bacon or sausage. Perfect for breakfast or any weeknight dinner. Kids love it!

Easy Fried Eggs


PS: Notice how deliciously yellow those yolks are? That’s because they’re fresh eggs, literally just off my parents’ farm. World of difference if you’ve never tried anything but grocery store eggs!