Creamy Seafood Omelet

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

  • 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
  • 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.
  • 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.
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