Title: Shrimp or Crab Omelet with Asparagus
Categories: Egg Shellfish Vegetable Breakfast Blank
Yield: 2 Servings

1/2	lb	Asparagus; trimmed
2	tb	Butter; divided
1	cl	Garlic; minced
1	cn	Shrimp; or crabmeat
1	ds	Thai fish sauce [opt'l]
4		Eggs; lightly beaten
2	tb	Milk
1/4	ts	Salt
1/2	ts	Green herbs of choice
1/8	ts	Fresh ground black pepper

Preheat boiler.

Cut asparagus into 1 inch pieces; cook in boiling salted water until tender, 2-4 min. Drain thoroughly. Melt 1 tbsp butter in a skillet preferably one with non-stick lining and saute garlic. add a _small_ squirt of thai fish sauce if desired. Add and warm the canned shrimp or crab. Remove from pan; keep warm.

In a small bowl combine eggs, milk, salt, herb(s) and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. Pour in the egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are set, place asparagus and shrimp/crab on top. Run the pan under the broiler for 1-2 min until omelet is finished cooking. Slide the omelet out of the pan, folding in half.

Jim Weller's version of a standard.

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