Creamy Crab and Boursin Omelet

Chef Shaina Loew-Banayan of Hudson, New York’s Cafe Mutton—one of our 10 Best New Restaurants of 2022—pays tribute to their Floridian dad (and nostalgic love of Boursin) with this sunny omelet filled with zesty spreadable cheese gently folded in with chunks of sweet crabmeat.

Since the ingredients are so simple, this recipe gives you ample chances to refine your omelet technique. Once the eggs hit the skillet, Loew-Banayan finds it’s most effective to stir the eggs in small circles, moving the spatula around the pan in a larger circle until the eggs turn into small curds. Once the eggs will no longer stay in motion, firmly tap the pan against the stove to ensure an evenly set omelet with a smooth exterior. Using a very good nonstick pan is key to avoiding stuck eggs, and a finishing gloss of butter lets that golden omelet shine like the Florida sun.

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