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Crab and Swiss Omelet

Crab and Swiss Omelet

Esmee Williams

"A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese."
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22 m servings 796 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 796 kcal
  • 40%
  • Fat:
  • 56.6 g
  • 87%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 61.6 g
  • 123%
  • Cholesterol:
  • 567 mg
  • 189%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat.
  2. In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
  3. Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.

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Read all reviews 12
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I found that the yolk separated from the whites during cooking, so that they started to cook at the bottom of the pan with the whites remaining raw at the top. Oh well, I turned often so it wasn...

I added green onions and casa dressing on top. The end result was good.

Really nice and simple recipe, although I found I had to half the cheese and added more crab meat and mushrooms. I also added some barbecue seasoning and and all purpose seasoning as I felt it w...

pretty good, but it needs something.

As a huge fan and very frequent recepient of loads of Dungeness crab. Fresh, i.e., swimming that morning and cooked the same evening. This omelete is probably the best one I have ever had!. I so...

This was pretty good, I skipped the mushroom just because I didn't have any (very unlike me) but the omelet was good, thought it lacked a little seasoning, and this is from someone who doesn't s...

Very good! I've made this several times now - I used various different cheeses and generally add green onions.

The omelete itself was delicious: nice & fluffy, like a souffled omelte should be, but we all found the crab to be too fishy for an omelet filling. Just the mushroom & Swiss would have been muc...

The extra treatment of the eggs is worth the effort. Very fluffy. I added dill weed to recipe cuz it goes great with seafood.

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