Seafood Omelets with Creamy Cheese Sauce |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop. Ingredients:
filling |
1/4 cup chicken broth |
1 tablespoon dijon mustard |
1/4 cup heavy cream |
2 tablespoons butter |
1 (6 ounce) can crab |
1 (6 ounce) can salad shrimp |
sauce |
1/4 cup heavy cream |
1 teaspoon dijon mustard |
1 cup shredded cheddar cheese |
1 dash nutmeg |
salt and pepper to taste |
omelets |
4 eggs, beaten |
1/4 cup heavy cream |
salt and pepper to taste |
Directions:
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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