Instructions

1. In a medium bowl, beat the eggs with a pinch of salt and black pepper until frothy.
2. In a non-stick skillet, melt the butter over medium heat.
3. Add the asparagus to the skillet and sauté for 2-3 minutes until slightly tender but still crisp.
4. Gently fold in the crab meat and cook for an additional 2 minutes, allowing the flavors to meld.
5. Pour the beaten eggs over the asparagus and crab mixture, tilting the skillet to ensure an even distribution.
6. Cook for 3-4 minutes, or until the edges of the omelette are set but the center is still slightly runny.
7. Sprinkle the shredded cheddar cheese over one half of the omelette.
8. Carefully fold the other half of the omelette over the cheese, cooking for an additional 1-2 minutes until the cheese melts and the omelette is fully cooked.
9. Slide the omelette onto a plate, cut in half if desired, and serve hot with a sprinkle of extra black pepper on top.