Crab and Mushroom Omelet

2 T. Porcini oil
½ cup sliced fresh mushrooms
4 eggs, separated
2 T. milk
1 cup cooked crabmeat
1 cup shredded Swiss cheese

Heat 1 T. oil in skillet, stir in mushrooms and cook about 5 minutes. Transfer mushrooms to plate. Remove skillet from heat. In a small bowl, beat yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites. Return skillet to medium heat. Heat 1 T. oil, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with cheese. Using a large spatula, fold omelet over. Cover until omelet puffs up and is cooked through. To serve, transfer to plate.

Porcini Mushroom Extra Virgin...

This is one fantastic oil! Rich, earthy flavor notes with a wonderful aroma of porcini mushrooms! Made in Italy by a small producer who closely guards his secret for steeping porcini mushrooms in extra virgin olive oil.