Crab Classic and Roasted Vegetable Omelet
Ingredients
8 oz. Crab Classic, chunk style
1 medium zucchini, chopped
1 cup grape tomatoes, halved
½ cup red onion, chopped
1 glove garlic, minced
½ tsp. each salt and freshly ground pepper, divided
3 tbsp. olive oil, divided
8 eggs
¼ cup goat cheese, crumbled
2 tbsp. chives, chopped
Directions
Preheat oven to 400°F. Toss zucchini with grape tomatoes, red onion, garlic half the salt and pepper and 1 tbsp oil. Arrange in single layer on baking sheet lined with parchment paper. Roast for 12 to 14 minutes until vegetables are tender; adding crab meat halfway. Mean while, whisk eggs with remaining salt and pepper. Heat some of the remaining oil in 8-inch nonstick skillet. Pour in quarter egg mixture and cook for 2 to 3 minutes, or until eggs begin to set. Flip and cook for 1 to 2 minutes, or until eggs are fully set. Repeat with remaining eggs to make 4 omelets. Fill each omelet evenly with roasted vegetables and crab. Top with goat cheese and fold omelet over to enclose filling. Sprinkle with chives.
Serves 4