Ingredients

• 6 Fresh Asparagus spears; trimmed

• 4 eggs

• Dash Salt

• Dash Pepper

• 1/2 cup diced plum tomatoes

• 2 tablespoons butter

• 1 can (6 ounces) crabmeat; drained, flaked, and cartilage removd

• 1/2 cup provolone cheese; shredded

Directions

1. Place asparagus in a steamer basket

2. Place basket in a saucepan over 1 inch of water; bring to a boil

3. Cover and steam for 4-5 minutes or until tinder; set asparagus to the side

4. In a small bowl, stir in the eggs, salt, pepper, and tomatoes

5. Melt 1 tablespoon of butter in a small skillet on medium heat; add half the eggs

6. As eggs set, lift edges as the uncooked eggs flow under

7. When the eggs are set pour half of the crab, asparagus and provolone cheese over one side then fold over the other half

8. Cover and let stand for 1-2 minutes or until cheese is melted

9. REPEAT for next omelet

10. Serving Size: 2