Asparagus Crab Omelet


Recipes

  • 1 (1.25 ounce) envelope hollandaise sauce
  • 8 eggs
  • 2 tablespoons milk
  • salt, pepper and garlic powder to taste
  • 1 1/2 teaspoons vegetable oil
  • 2 cups shredded Cheddar cheese, divided
  • 2 cups cut fresh asparagus, cooked, divided
  • 2 cups flaked imitation crabmeat, coarsely chopped, divided
  • minced chives

Method



  • Prepare hollandaise sauce according to package directions; set aside and keep warm.



  • In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.



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