Chesapeake Crab And Corn Omlette

1. 1

   In one small skillet warm and corn and crab slightly with 1 tablespoon of butter.

2. 2

   In the other skillet heat 1/2 tablespoon of butter over medium heat. Thoroughly wish two eggs and season with salt and pepper. Pour the egg into the skillet and let it set slowly scraping the sides and letting the uncooked eggs pour to the side on the exposed pan. When the Omlette is mostly set - add 1/3 of the warm crab corn mixture and 1/3 of the tomatoes.

3. 3

   Use the remaining 1/2 tablespoon of butter to remove and roll the Omlette. Scrape up one side gently and let the butter melt under the cooked egg and you roll the Omlette up - gently slide to your plate and sprinkle with old bay and chives.

* Per serving · 4 servings · Values may vary.

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