Simple “Gourmet Like” Recipes You Can Make All Year Round — Part II

January 3, 2014 Updated: April 24, 2016

Scrambled Crab Omelet      

3 eggs
1 tablespoon half and half
1 teaspoon salt (or garlic salt)
½ teaspoon dried dill
½ teaspoon parsley
½ pack (about 4 oz) crab meat (you can always use fake crab meat)
½ cup onions (cubed)

In a bowl, mix eggs, half and half, and salt and pepper. On a separate pan, add some oil. When the oil is hot, saute the onions until it’s translucent. Then, add the crab meat and dill. Add the eggs in the pan and let it cook for 15 seconds, then, slowly mix everything until the eggs are cooked. Turn off the heat and add some parsley. Transfer the scrambled eggs on a plate. Set aside half of the scrambled eggs for the quesadillas.

Scrambled Crab Omelet Quesadillas 

½ cup shredded pepper jack cheese
4 Tortilla wrappers

Heat pan and toast tortilla wrapper. Let if toast for about 10 seconds then add some cheese and some of the scrambled eggs. Make sure that the eggs and cheese are evenly distributed. Add another tortilla wrapper on top of the eggs and cheese (looks more like a sandwich). After 20 more seconds, flip the “sandwiched tortilla wrappers” with the toasted side on top. Wait 30 seconds and remove from the pan. Wait 2 minutes before you cut the quesadillas in small triangles. Do the same process for the rest of the scrambled eggs, cheese and tortilla wrappers. Enjoy!