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Crab and Asparagus Omlette




Source of Recipe


Quick Cooking May/June 2000


List of Ingredients




1 (1-1/4-ounce) envelope hollandaise sauce
8 eggs
2 tablespoons milk
Salt, pepper and garlic powder -- to taste
1 1/2 teaspoons vegetable oil
2 cups (8-ounces) shredded cheddar cheese -- divided
2 cups cut fresh asparagus -- cooked, divided
2 cups flaked imitation crabmeat -- coarsely chopped, divided
Minced chives

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.



Recipe