Prep Time::30 mins
Cook Time::25 mins
Total Time::55 mins
Servings::3
Yield::6 omelets
Ingredients
Filling:
¼ cup chicken broth
1 tablespoon Dijon mustard
¼ cup heavy cream
2 tablespoons butter
1 (6 ounce) can crab
1 (6 ounce) can salad shrimp
Sauce:
¼ cup heavy cream
1 teaspoon Dijon mustard
1 cup shredded Cheddar cheese
1 dash nutmeg
salt and ground black pepper to taste
Omelets:
cooking spray
4 large eggs, beaten
¼ cup heavy cream
salt and ground black pepper to taste
Directions
Make filling: Stir together chicken broth and mustard in a saucepan until well combined. Bring to a simmer over medium-high heat, then add cream and butter. Reduce heat to medium and simmer until reduced by half. Stir in crab and shrimp; keep warm over low heat.
Make sauce: Stir together cream and mustard in a small pot over medium heat until hot. Whisk in Cheddar cheese until smooth. Season with nutmeg, salt, and pepper; keep warm over low heat.
Prepare omelets: Grease an 8-inch nonstick skillet with cooking spray and place over medium heat. Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth.
Pour about 1/4 cup egg mixture into the hot pan; swirl to make a thin, even layer of egg. Cook until firm, then flip and cook for a few more seconds to firm the other side. Spoon 1/6 of the seafood filling onto the lower half of omelet, then roll up into a cylinder. Repeat this step with remaining egg mixture.
Serve 2 omelets smothered in cheese sauce per person.