Creamy Seafood Omelet

Enjoy this creamy omelet made using crabmeat and vegetables that’s ready in just 20 minutes – perfect for a dinner.

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  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 2
 

Ingredients

FILLING

1/3
cup frozen or canned cooked crabmeat, thawed, drained and chopped*
1/4
cup sliced fresh mushrooms
1
tablespoon sliced green onions
2
tablespoons chopped tomato
1/8
teaspoon pepper
1/4
cup light sour cream

OMELET

1
(8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed, or 4 eggs
1
tablespoon skim milk

TOPPING

1
oz. (1/4 cup) shredded colby-Monterey Jack cheese blend

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray small nonstick saucepan with nonstick cooking spray. Combine all filling ingredients except sour cream in saucepan. Cook and stir over medium heat for 2 to 3 minutes or until thoroughly heated. Stir in sour cream. Remove from heat; cover to keep warm.
  • 2 Spray 8 to 10-inch nonstick skillet with sloping sides (omelet pan) with nonstick cooking spray. In small bowl, combine egg product and milk; blend well. Pour egg mixture into skillet. Cook over medium heat without stirring, running spatula around edge of skillet and lifting egg mixture to allow uncooked portion to flow to bottom of skillet. Cook 3 to 4 minutes or until mixture is set but top is still moist.
  • 3 Spoon filling over half of omelet. Sprinkle 2 tablespoons of the cheese over filling. With spatula, loosen edge of omelet and fold other half over filling. Sprinkle with remaining 2 tablespoons cheese. Cover; cook 1 minute.
  • 1 Spray small nonstick saucepan with nonstick cooking spray. Combine all filling ingredients except sour cream in saucepan. Cook and stir over medium heat for 2 to 3 minutes or until thoroughly heated. Stir in sour cream. Remove from heat; cover to keep warm.
  • 2 Spray 8 to 10-inch nonstick skillet with sloping sides (omelet pan) with nonstick cooking spray. In small bowl, combine egg product and milk; blend well. Pour egg mixture into skillet. Cook over medium heat without stirring, running spatula around edge of skillet and lifting egg mixture to allow uncooked portion to flow to bottom of skillet. Cook 3 to 4 minutes or until mixture is set but top is still moist.
  • 3 Spoon filling over half of omelet. Sprinkle 2 tablespoons of the cheese over filling. With spatula, loosen edge of omelet and fold other half over filling. Sprinkle with remaining 2 tablespoons cheese. Cover; cook 1 minute.

EXPERT TIPS

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Expert Tips

* One-third cup finely chopped imitation crabmeat (surimi) can be substituted for frozen or canned crabmeat.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
35mg
35%;
Sodium
580mg
580%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
20%;
Iron
15%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.