A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat.

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  • In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.

  • Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.

Nutrition Facts

795.7 calories; 61.6 g protein; 9.7 g carbohydrates; 567.3 mg cholesterol; 718.3 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/30/2006
I found that the yolk separated from the whites during cooking so that they started to cook at the bottom of the pan with the whites remaining raw at the top. Oh well I turned often so it wasn't omelet looking more like chunky scrambled eggs. But the flavor was delicious; substituted shrimp for the crab and added avocado. Read More
(16)

Most helpful critical review

Rating: 3 stars
05/30/2019
I made It slightly smaller added old bay seasoning. I put it in a whole wheat wrap with tartar sauce and used a slice of Swiss instead. Great for brunch Read More
19 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/30/2006
I found that the yolk separated from the whites during cooking so that they started to cook at the bottom of the pan with the whites remaining raw at the top. Oh well I turned often so it wasn't omelet looking more like chunky scrambled eggs. But the flavor was delicious; substituted shrimp for the crab and added avocado. Read More
(16)
Rating: 4 stars
01/26/2008
I added green onions and casa dressing on top. The end result was good. Read More
(10)
Rating: 5 stars
11/28/2007
As a huge fan and very frequent recepient of loads of Dungeness crab. Fresh i.e. swimming that morning and cooked the same evening. This omelete is probably the best one I have ever had!. I sometimes sustitute "Rumiono" brand sharp white cheese and/or an English Stilson. This is a local cheese manufacturer and willbe difficult although not impossible for you Easterners" to obtain. Everyone knows that Northern California cheese is second to none and hence the difficulty to obtain. I worse comes to worse and you can not get it emeil me and I will ask the owner to oblige you. Regards Gamechef Read More
(8)
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Rating: 4 stars
05/23/2008
Really nice and simple recipe although I found I had to half the cheese and added more crab meat and mushrooms. I also added some barbecue seasoning and and all purpose seasoning as I felt it was missing something...I was right!! Would definitely make it again. Read More
(6)
Rating: 4 stars
05/05/2008
pretty good but it needs something. Read More
(5)
Rating: 4 stars
10/13/2011
This was pretty good I skipped the mushroom just because I didn't have any (very unlike me) but the omelet was good thought it lacked a little seasoning and this is from someone who doesn't season a whole lot. Read More
(4)
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Rating: 4 stars
10/15/2009
Very good! I've made this several times now - I used various different cheeses and generally add green onions. Read More
(4)
Rating: 5 stars
04/03/2016
OMG!!! This is the BEST EVER Seafood Omelet!!!!! 100% I will make this again and again! I used crab claw meat and approx 8-10 small to medium cooked peeled and deveined shrimp and Jarlsberg cheese. I used a Ulu to chop the crab shrimp and cooked mushrooms together. The omelet came out super fluffy (like it does in fine restaurants). Otherwise I followed the recipe to the "T". I would rate this a 9.5 out of 10. Only change I will make next time is to set my electric stove top to a setting of 6 instead of 6.5 as it came out just a bit browned on the top. Read More
(1)
Rating: 4 stars
09/24/2012
The omelete itself was delicious: nice & fluffy like a souffled omelte should be but we all found the crab to be too fishy for an omelet filling. Just the mushroom & Swiss would have been much better. Read More
(1)
Rating: 3 stars
05/30/2019
I made It slightly smaller added old bay seasoning. I put it in a whole wheat wrap with tartar sauce and used a slice of Swiss instead. Great for brunch Read More