Thin, rich seafood omelets are filled with a crab and shrimp filling and smothered with a luscious Cheddar cheese sauce.
Ingredients
- chicken broth: 0.25 cup
- Dijon mustard: 1 Tbsp
- heavy cream: 0.25 cup
- butter: 2 Tbsp
- crab: 1 can (6 ounce can)
- salad shrimp: 1 can (6 ounce can)
- heavy cream: 0.25 cup
- Dijon mustard: 1 tsp
- cheddar cheese: 1 cup (shredded)
- dash nutmeg: 1 piece
- salt and ground black pepper: (to taste)
- cooking spray:
- eggs: 4 piece (beaten)
- heavy cream: 0.25 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Serve 2 omelets smothered in cheese sauce per person.
