Asparagus Crab Omelets (imitation crabmeat and hollandaise sauce mix) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/4-ounce envelope(s) hollandaise sauce mix |
3 teaspoon(s) canola oil, divided |
8 eggs |
2 tablespoon(s) milk |
salt, pepper and garlic powder to taste |
2 cup(s) (8 ounces) shredded cheddar cheese, divided |
2 cup(s) cut fresh asparagus, cooked, divided |
2 cup(s) flaked imitation crabmeat, coarsely chopped, divided |
minced chives |
Directions:
1. • Prepare hollandaise sauce according to package directions; set aside and keep warm.
2. • In a 10-in. nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat. Whisk the eggs, milk, salt, pepper and garlic powder. Add half of the egg mixture to skillet (mixture should set immediately at edges).
3. • As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle 1/2 cup cheese on one side. Layer with 1 cup asparagus, 1 cup crab and 1/2 cup cheese; fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Invert omelet onto a plate. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives. Yield: 2-4 servings.
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