(From the Franciscan Restaurant, San Francisco)

 Ingredients:

• 1 Tablespoon Olive Oil
• 1 Tablespoon onion, minced
• 4 eggs, beaten
• 1 cup crabmeat, cooked
• 2 Tablespoons grated Parmesan cheese
• 1 Tablespoon parsley, minced

Preparation:

1. In an 8 inch skillet, heat olive oil over a medium heat.  Add onion and sauté until golden

2. Mix eggs, crabmeat, and cheese, and add to pan with cooked onion.   Reduce the heat slightly

3. As the omelet cooks lift it with a spatula, letting the uncooked part run underneath.  When the top looks creamy and almost set, increase the heat to let it brown slightly underneath.

4. Turn the omelet onto a hot plate and fold it in half.  Top with a pat of butter and sprinkle with parsley.