In a small bowl beat the eggs with a whisk until well blended and fluffy.

Melt the butter in an 8-inch non-stick sauté pan over high heat.  Sauté the scallions for 2 minutes until wilted.  Add the crabmeat and sauté for an additional minute until the crabmeat is just heated through. Pour the eggs into the pan and stir with a rubber spatula until the eggs begin to firm up. Season with salt and pepper and allow the omelette to cook for about 1 minute without stirring until the bottom is golden brown and the top is almost set. Using a spatula, loosen the edges of the omelette then flip the omelette over and cook the top for a few seconds.

Slide the omelette onto a plate and fold it in half. Serve at once.

Makes 1 large omelette that will serve 1 to 2.