Seafood Omelets with Creamy Cheese Sauce

Seafood Omelets with Creamy Cheese Sauce

10
Jennyw 0

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

Ingredients

55 m servings 652 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 50.7 g
  • 78%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 536 mg
  • 179%
  • Sodium:
  • 852 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

10
  1. 10 Ratings

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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 ass...

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 r...

The only other place you can get an omlet like this is on a cruise ship. Super recipe. worth all the effort. Thanks Jennyw