Executive Chef Trevor White of The Oceanaire was nice enough to share a brunch recipe with The Mighty Rib readers.  Don’t feel like cooking?  No worries, his kitchen is open for brunch this Mother’s Day at noon.

Bio/Photo/Recipe Courtesy of The Oceanaire
Trevor White, Executive Chef
California Culinary Academy graduate chef Trevor White helmed the stoves at some of San Francisco’s finest restaurants such as the Red Herring Bait Bar and Grill, Betelnut Pan Asian Brew House, Basque Spanish Tapas and was the Executive Chef of the Fog City Diner. Trevor relocated to Houston where he worked at Samba Room before being named Executive Chef of Houston’s premier power seafood restaurant, The Oceanaire Seafood Room. Trevor has traveled throughout Alaska, and has been invited to cook at the James Beard House in NYC.

White’s flavor is a fusion of sophistication and quality that, along with his natural culinary talent and artistic flair sets the stage to create dining experiences that delight all the senses.

Crabmeat, Shrimp and Brie Cheese Omelette
Serves 2
· 4 eggs
· 2 Tbsp. whole milk
· 2 Tbsp clarified butter or whole butter
· Salt and ground white pepper, to taste
· 2 oz. jumbo lump crabmeat, picked for shells
· 2 oz. cooked and chilled shrimp, diced
· 2 oz. Brie cheese, ½ “ diced
· 2 tsp fresh chopped dill

Preparation:
1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
3. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.
5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
8. Carefully add the crabmeat, diced shrimp and the diced brie cheese to the eggs, sprinkle with chopped dill
9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.
10. Gently transfer the finished omelet to a plate. Garnish with chopped fresh dill if desired.

My Attempt
I just had to try this recipe out for myself.  See that picture right above this typing?  That’s mine.  I know, looks good, doesn’t it?  Best omelette I’ve ever made at home.  As you can see, I substituted green onions for the dill.  I’m not the biggest fan of dill, and also, the grocery store was out.  Seriously, it was.

If you decide to make this at home, PLEASE follow Chef White’s directions precisely.  His suggestions on how to properly prepare the eggs are dead on.  They turned out light and fluffy.  And don’t be at all intimidated by any of the ingredients. This is a super easy recipe to construct.  The shrimp and crab come prepared (found in your grocer’s seafood counter) and brie is a very common cheese.  Just have everything prepped before the eggs hit the pan.

The sweetness of the crab combined with the gooey cheese is SO good.  Chef White’s brunch recipe hits the trifecta: easy, beautiful, and tasty!