For an extra layer of flavor, consider adding a pinch of Old Bay seasoning to the seafood filling. If the cheese sauce becomes too thick, whisk in a tablespoon or two of milk or cream to thin it to your desired consistency. Garnish with fresh parsley or chives for added visual appeal and a fresh, herbaceous note. Feel free to substitute other types of seafood, such as lobster or scallops, based on your preference and availability.
Seafood Omelets with Creamy Cheese Sauce
-
PREP TIME30 mins
-
COOK TIME25 mins
-
TOTAL TIME55 mins
-
SERVING3 People
-
VIEWS39
Delicate seafood omelets, boasting a decadent filling of succulent crab and shrimp, generously draped in a velvety Cheddar cheese sauce. A luxurious brunch or light dinner option.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate5 g
-
Cholesterol536 mg
-
Fiber0 g
-
Protein44 g
-
Saturated Fat29 g
-
Sodium852 mg
-
Sugar1 g
-
Fat51 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Filling: In a saucepan, whisk together chicken broth and 1 tablespoon Dijon mustard until well combined. Bring to a simmer over medium-high heat. (5 minutes)
02
StepStir in 1/4 cup heavy cream and butter. Reduce heat to medium and simmer until the sauce has reduced by half, thickening slightly. (5-7 minutes)
03
StepGently fold in the crab meat and salad shrimp. Keep warm over very low heat. (2 minutes)
04
StepMake the Cheese Sauce: In a separate small pot, combine 1/4 cup heavy cream and 1 teaspoon Dijon mustard over medium heat until hot, but not boiling. (3-5 minutes)
05
StepWhisk in the shredded Cheddar cheese until smooth and melted. Season with a dash of nutmeg, salt, and pepper to taste. Keep warm over low heat, stirring occasionally to prevent scorching. (2-3 minutes)
06
StepPrepare the Omelets: Lightly grease an 8-inch nonstick skillet with cooking spray and place over medium heat. (1 minute)
07
StepIn a medium bowl, whisk together the beaten eggs, 1/4 cup heavy cream, salt, and pepper until smooth and well combined. (1 minute)
08
StepPour about 1/4 cup of the egg mixture into the hot pan; swirl to create a thin, even layer. (30 seconds)
09
StepCook until the omelet is firm and lightly golden on the bottom. Flip gently and cook for a few more seconds to firm the other side. (1 minute per omelet)
10
StepSpoon approximately 1/6 of the seafood filling onto the lower half of the omelet. Gently roll up into a cylinder shape. (30 seconds per omelet)
11
StepRepeat steps 7-9 with the remaining egg mixture and seafood filling to create a total of 6 omelets.
12
StepServe: Place two omelets on each plate. Generously smother with the warm Cheddar cheese sauce. Serve immediately and enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Jace Rowe
Jun 4, 2025This recipe was a showstopper at my brunch! Everyone raved about the creamy cheese sauce.
Ashley Ernser
Jun 4, 2025I found that cooking the omelets on low heat prevents them from browning too quickly.
Leland Lueilwitz
Apr 26, 2025The nutmeg really elevates the cheese sauce. Don't skip it!
Tyrique Reinger
Apr 18, 2025My cheese sauce was a little too thick, so I added a splash of milk, and it turned out perfectly.
Graham Ondricka
Mar 31, 2025I added a dash of hot sauce to the cheese sauce for a little extra zing. Delicious!
Chadd Kozey
Feb 12, 2025I used fresh crab and shrimp, and it was absolutely divine. A bit more work, but totally worth it!
Stacey Jacobi
Jan 15, 2025The omelets were easy to make, and the filling was so flavorful. I'll definitely be making this again.
Yazmin Leuschke
Jan 13, 2025This is a great recipe for using up leftover seafood.