Crab, Artichoke & Jack Cheese Omelet

  • 8 large eggs; two per omelet
  • Dash salt and pepper
  • Butter or vegetable oil
  • 6 oz. fresh crabmeat
  • 1/2 cup Jack or mild cheese, shredded
  • 1 jar artichokes, drained and chopped, optional
In a bowl, break eggs and beat with salt and pepper. Heat a little butter or oil in a frying pan over medium heat. Add eggs to pan, swirling so bottom of pan is covered. Cook gently until top of omelet firms. Place 1/4 of crabmeat, cheese and artichokes in center right of omelet and using spatula, fold over left side to cover. Slide onto plate and serve with crusty bread and a small salad. Serves four.
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