4 eggs, beaten
1 1/2 cups chopped asparagus (1 inch pieces)
1 cup crab meat
1 tbsp butter
salt and pepper
olive oil
apricot marmalade (for side)

Clean and chop asparagus into one inch pieces and place in a microwave safe container along with the butter. Cover and microwave for one minute.

Meanwhile, heat a skillet over medium heat; add olive oil.

Spread the crab meat evenly in the skillet, stirring frequently. The asparagus should be done by this time, so add them to the skillet as well.

Cook for several minutes, until the crab shows signs of becoming a golden brown. In a bowl, beat 4 eggs until frothy. Add to the skillet. Reduce heat to low and flip as soon as the egg solidifies.

Transfer to a warm plate, add a pinch of salt and pepper and place a generous portion of apricot marmalade on the side.

Submitted by: Anthony Makrinos