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Asparagus Crab Omelets

By: Taste of Home's Fast Family Favorites

"These eggs are elegant with crab, asparagus and lemon-colored hollandaise sauce prepared from a convenient mix."

Rate/Review | Read Reviews (5)

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Servings (Help)

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Original Recipe Yield 2 to4 servings

Ingredients

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

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.