Asparagus Crab Omelets
Quick Cooking
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Impress your weekend guests with this springtime treatment for eggs from Dave Eddy of Miles City, Montana. It's elegant with crab, asparagus and lemon-colored hollandaise sauce prepared from a convenient mix.
SERVINGS: 2-4
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 envelope (1-1/4 ounces) hollandaise sauce mix
- 8 eggs
- 2 tablespoons milk
- Salt, pepper and garlic powder to taste
- 1-1/2 teaspoons vegetable oil
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 2 cups cut fresh asparagus, cooked, divided
- 2 cups flaked imitation crabmeat, coarsely chopped, divided
- Minced chives
Directions:
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. Yield: 2-4 servings.