Seafood Omelets With Creamy Cheese Sauce

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• 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.
• 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.
• 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.
• 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.