*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wow - this was awesome! I did not make the cheese sauce (too much work so early in the morning) or use shrimp - but followed the recipe - adding only some fresh chive to the eggs - and it was rich and lovely. I had some crab that my husband brought home from Alaska and we were saving for a special occasion. It is always a risk making something for the first time when using expensive ingredients. All I can say that the crab was not wasted on this dish - it was perfect for showing off the decadent nature of the seafood. It was lavish and heavenly. Many thanks for a great recipe!!!!!!!!!
A lot of work for what is really just scrambled eggs with shrimp in cheese sauce. And the scrambled eggs are a lot easier and faster than the rolled omelets which get cold or dried out while assembling them.
Unbelievably good!! I made this with snowcrab legs and fresh shrimp (they're SO cheap atm). The only things I did differently were to make the omelettes with milk instead of cream I used extra-Sharp Cheddar cheese (upped the amount a bit) and I omitted the nutmeg. Also sprinkled some sliced green onion over the top. What a delicious and decadent Christmas Day breakkie. Thanks Jennyw!!
I was a little worried reading some of the reviews that it was just OK. Boy with some very minor modifications it was amazing! I doubled the recipe to serve several of us. I also had fresh crab so I used 12 oz. of that rather than 1/2 shrimp 1/2 crab. This was more than enough meat so I did not double that part. I used a few shakes of Old Bay seasoning in the filling sauce a bit of paprika and about 3 shakes of Louisiana hot sauce for some kick. Any time that heavy cream was called for I used evaporated FF milk. As for cooking the eggs I cooked 1 cup of the eggs in a 10" skillet and just kept rotating the pan rather than trying to flip it. I made 2 large omelets instead of several small ones. I used 1/2 the crab filling in each one on half the cooked omelet flipped it over and topped with cheese sauce. My husband thought it was to die for and it takes a great meal to truly impress him.
Very good. We had some leftover Dungeness crab from the night before and this was a perfect use for it. We did not need the shrimp as we had enough crab. The filling was a perfect mixture that accented the taste of the crab without overpowering it. Also instead of using the sauce part of the recipe I used hollandaise sauce to top the omelette with.