Happy Monday morning friends! It was a rainy weekend in Okinawa but Matt and I enjoyed it relaxing and going to a fish market that we haven’t been to yet. They had fabulous fish, we took home tuna and scallops but there were huge green horned turban snails and deadly Japanese pufferfish on display. The pufferfish were skinned and honestly pretty disgusting to look at, but it was exciting to say the least. Anthony Bourdain recently visited Okinawa and I suspect he made a stop at this amazing fish market.
I was thinking the other day about brunch. Here in Japan there isn’t much of a brunch culture. At least not in the way we think about it in the States. I found myself being a bit nostalgic for a spot Matt and I went to on the weekends when we were living in Washington DC. In the Dupont Circle area there is a trendy little bookstore with a café at the back called Afterwords. It is always hard to get in because the brunch is incredible. I highly recommend it if you are in the DC area.
There was an omelet I got once as a special with asparagus, crab, and tomatoes. That is the inspiration for this recipe. I love this recipe because you can make the little omelets ahead of time and easily take them with you. If you are late for work or go to the gym in the morning and need a good breakfast, just grab and go. I sautéed the asparagus for a little while to make sure that it wouldn’t be too crunchy. Also, removing the seeds from the tomato is essential. But they’re quick, easy, and I will me making many more of these in the future. Enjoy!
- 6 eggs
- 6 egg whites
- 4 ounces drained lump crabmeat
- ½ pound asparagus
- ½ Tablespoon olive oil
- 1 cup fine chopped tomato, seeds removed
- ⅔ cup reduced fat cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 350 F.
- Cut off bottom ¼ to ⅓ of asparagus to remove woody portion and discard bottom. In a skillet over medium heat, add ½ tablespoon olive oil and allow to heat for a couple minutes. Add asparagus and salt and pepper moderately. Cook for several minutes until slightly tender, reduce heat if asparagus starts to char. Remove from heat and allow to cool for a couple minutes before chopping into ⅓ inch chunks. This should yield 1 to 1½ cups.
- In a large bowl, beat eggs and egg whites until well combined. Add drained crabmeat, chopped tomato, chopped asparagus, reduced fat cheddar cheese, salt and pepper.
- Spray muffin tin with cooking spray. Add ⅓ cup mixture to each muffin well. Place in middle rack of oven and cook for 25-35 minutes until top of omelets is firm and slightly springy to the touch.