The Big Easy Crawfish Omelet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 tablespoon chopped fresh chives |
1 tablespoon water |
1/4 teaspoon hot sauce |
4 large egg whites |
2 large eggs |
1/4 cup cooked crawfish tail meat, chopped |
1 tablespoon all that jazz seasoning |
1 teaspoon fat-free sour cream |
cooking spray |
1/3 cup sliced mushrooms |
1/4 cup finely diced reduced-fat ham (1 1/2 ounces) |
2 tablespoons shredded light processed cheese (such as velveeta light) |
Directions:
1. Combine first 5 ingredients, stirring with a whisk.
2. Combine crawfish, All That Jazz Seasoning, and sour cream.
3. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and ham; sauté 3 minutes. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon crawfish mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Gently slide omelet onto a plate; top with cheese. Cut omelet in half.
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