Print Options

Back to Asparagus Crab Omelets with Hollandaise >

Full Page
3x5
4x6

Include these items:

Photos
Wine

Asparagus Crab Omelets with Hollandaise

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.

2-4 ServingsPrep/Total Time: 30 min.

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

2 of 2

Asparagus Crab Omelets with Hollandaise (continued)

Directions (continued)

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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.