Crab Stuffed Chesapeake Omelet | Kita Roberts

Trying to pull out the stops for breakfast? This is it. This is the sexiest omelet you can make. Don’t believe me? Try it.

Man tip: Make your lady breakfast every now and then. Eggs are simple, you really can’t screw them up. So why don’t you roll up your sleeves while she’s blow-drying her hair and making sure she’s plucked her eyebrows for you and surprise her with a classy early morning meal. Win yourself some brownie points and show off your primal hunting and gathering skills all at the same time.

Your lovely lady will be totally impressed you were able to navigate the savage kitchen and tame the vast lands that she probably claims as her domain. A crab stuffed omelet? Yep, you heard me. Your untamed domestic aptitude will have her melting in your arms and leading you back to the bedroom for a lazy weekend.

But not until after you enjoy one killer breakfast.

Step by step Chesapeake Omelet;1) melt butter2) cook eggs until almost solid3) add crab on one side just as eggs are setting.

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Toss the crab meat with the mayo, lemon juice, Old bay and Tabasco. Season with salt and pepper and stir in the fresh chives. Set aside.
In a bowl, whisk together the eggs and milk until smooth and slightly frothy. Season with salt and pepper.
Preheat an 8″ skillet to medium heat. Melt 1 tbs butter and swirl around the pan until foamy. Add half of the beaten eggs to the pan. Drag a rubber spatula through the eggs to stir and break them up while still swirling to cover the pan. Cook for 2 to 3 minutes repeating this step until the omelet starts to hold. Add half of the crab filling and gently fold the omelet by sliding the pan off the heat and tilting on half towards you. Use some well honed spatula skills to gently fold the omelet as you roll in onto the plate.
Repeat with the remaining eggs and filling. Serve and bask in your breakfast making glory.