Sunday brunch is only 2 days away!
3 eggs, beaten
2 oz. jumbo lump crab meat, picked and patted dry
2 oz. diced Smithfield ham
1 slice swiss cheese
Heat omelet pan to medium high heat. Coat with pan release spray and add 1 tbsp. butter. When butter is melted add eggs and turn heat down to medium. When eggs begin to set, add ham and crab meat. Flip the omelet, fill with swiss cheese and fold over to serve.
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