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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."
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Servings
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METRIC
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
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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.
© 2002 Reiman Media Group, Inc.
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REVIEWS
Reviewed on Nov. 28, 2007 by Gamechef, lower your LDL
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Gamechef, lower your LDL
Nov. 28, 2007
What an elegant combo of flavors, minus the "FAKE" crab. Sustitute the real stuff and my wife loves this stuff. Highly recommended!
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What an elegant combo of flavors, minus the "FAKE" crab. Sustitute the real stuff and my wife...
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