Ingredients
3
3 servings
- •0.25 cup chicken broth
- •1 tablespoon Dijon mustard
- •0.25 cup heavy cream
- •2 tablespoons butter
- •1 (6 ounce) can crab
- •1 (6 ounce) can salad shrimp
- •0.25 cup heavy cream
- •1 teaspoon Dijon mustard
- •1 cup shredded Cheddar cheese
- •1 dash nutmeg
- •salt and ground black pepper to taste
- •cooking spray
- •4 large eggs, beaten
- •0.25 cup heavy cream
- •salt and ground black pepper to taste
Instructions
- Make filling: Stir together chicken broth and mustard in a saucepan until well combined. Bring to a simmer over medium-high heat, then add cream and butter. Reduce heat to medium and simmer until reduced by half. Stir in crab and shrimp; keep warm over low heat.
- Make sauce: Stir together cream and mustard in a small pot over medium heat until hot. Whisk in Cheddar cheese until smooth. Season with nutmeg, salt, and pepper; keep warm over low heat.
- Prepare omelets: Grease an 8-inch nonstick skillet with cooking spray and place over medium heat. Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth.
- Pour about 1/4 cup egg mixture into the hot pan; swirl to make a thin, even layer of egg. Cook until firm, then flip and cook for a few more seconds to firm the other side. Spoon 1/6 of the seafood filling onto the lower half of omelet, then roll up into a cylinder. Repeat this step with remaining egg mixture.
- Serve 2 omelets smothered in cheese sauce per person.
Nutritional Facts
Per 3 servings
- Calories: 652
- Carbohydrate: 5g
- Fat: 51g
- Fiber: 0g
- Protein: 44g
- Sugar: 1g
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