Rating: 4 stars 4.1
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop.

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
3
Yield:
6 omelets
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Filling:
Sauce:
Omelets:

Directions

Instructions Checklist
  • Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.

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  • Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.

  • Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.

  • To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

Nutrition Facts

652 calories; protein 43.5g; carbohydrates 4.8g; fat 50.7g; cholesterol 536.1mg; sodium 852.2mg. Full Nutrition
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