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Asparagus Crab Omelets with Hollandaise Recipe

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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.

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Asparagus Crab Omelets with Hollandaise Recipe

Prep/Total Time: 30 min.

Yield: 2-4 Servings

30 30

Ingredients

1 envelope (1-1/4 ounces) hollandaise sauce mix
3 teaspoons canola oil, divided
8 eggs
2 tablespoons milk
Salt, pepper and garlic powder to taste
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 10-in. nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat. Whisk the eggs, milk, salt, pepper and garlic powder. Add half of the egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle 1/2 cup cheese on one side. Layer with 1 cup asparagus, 1 cup crab and 1/2 cup cheese; fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Invert omelet onto a plate. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives. Yield: 2-4 servings.

Originally published as Asparagus Crab Omelets in Quick Cooking May/June 2000, p12

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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