Asparagus Crab Omelets with Hollandaise Recipe

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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.
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2-4 servings
TOTAL 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.
Originally published as Asparagus Crab Omelets in Quick Cooking May/June 2000, p12

Nutritional Facts

1 each: 497 calories, 29g fat (16g saturated fat), 496mg cholesterol, 1171mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 35g protein.

  • 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
  1. Prepare hollandaise sauce according to package directions; set aside and keep warm.
  2. 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.
Originally published as Asparagus Crab Omelets in Quick Cooking May/June 2000, p12

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