Ingredients
6 large eggs1/3 cup chopped onion1/3 cup chopped sweet red pepper1/3 cup chopped fresh mushrooms1 tablespoon olive oil1 can (6 ounces) lump crabmeat, drained1/4 cup shredded Swiss cheese1 tablespoon minced fresh parsley, optional
Preparation
In a small bowl, whisk eggs. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes.
Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
