American · Brunch
Oregon Dungeness Crab Omelette Plate
Oregon Pacific Coast brunch tradition reading a soft-set 3-egg omelette folded over fresh Dungeness crab, gruyere, chives, and tarragon, plated with a quick lemon herb arugula salad and toasted sourdough for the West Coast weekend brunch plate of bright sweet seafood.
$$$
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
24gCarbs
1gSugar
2gFiber
680mgSodium
285mgChol
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Instructions
1
Prep
Pick crab meat for shell fragments. Grate gruyere. Finely chop chives and tarragon. Halve lemon and crush garlic cloves. Divide crab meat into two portions and toss each with half the tarragon, half the chives, juice from lemon, and 0.25 tsp salt per omelette. Whisk eggs together with remaining 0.5 tsp salt and white pepper.
2
Toast
Brush both sourdough slices with 1 tbsp olive oil total, rub each with a crushed garlic clove. Toast in a dry skillet over medium heat 60 seconds per side until golden. Set aside.
3
Build
Toss arugula with Dijon mustard, black pepper, and remaining olive oil if needed. Set salad aside.
4
Saute
Make omelettes one at a time. Melt 20g (0.7 oz) butter in a heavy skillet over medium-low heat 30 seconds. Pour half the whisked eggs in, tilt to coat pan evenly. Drag spatula across surface 60 seconds until soft-set with no liquid remaining. Scatter half the gruyere across half the omelette. Pile one crab mixture portion over cheese. Fold other half over filling. Slide onto plate. Repeat with remaining butter, eggs, gruyere, and crab mixture for second omelette.
5
Finish
Scatter remaining chives and tarragon over both omelettes.
6
Plate
Set arugula salad and toasted sourdough alongside each omelette, rest lemon half on the rim of one plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) Dungeness crab meat
- 6 free-range eggs
- 80g (2.8 oz) Gruyere
- 20g (small handful) fresh chives
- 16g (small handful) fresh tarragon
- 60g (2.1 oz) baby arugula
- 2 thick slices sourdough bread
- 40g (1.4 oz) unsalted butter
- 2 tbsp extra-virgin olive oil
- 1 medium lemon
- 2 garlic cloves
- 2 tsp Dijon mustard
- 1 tsp fine sea salt
- 0.5 tsp ground white pepper
- 0.5 tsp ground black pepper