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Asparagus Crab Omelets

SUBMITTED BY: sydny

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

SERVINGS

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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

  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.
  • © 2002 Reiman Media Group, Inc.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2007 by Gamechef, lower your LDL
What an elegant combo of flavors, minus the "FAKE" crab. Sustitute the real stuff and my wife... MORE


 
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