- Prep Time:
- 10 min
- Cook Time:
- 20 min
- 8 green onions, chopped
- 2 cups ( 500 mL ) sliced mushrooms
- 1 cup ( 250 mL ) chopped crab meat or imitation crab meat
- ½ cup ( 125 mL ) fat free sour cream
- 8 eggs
- ½ cup ( 125 mL ) water
- ¼ tsp ( 1.25 mL ) pepper
- ½ cup ( 125 mL ) shredded Swiss cheese, divided
- 6 medium shrimp cooked, cut in half lengthwise, for garnish (optional)
Spray non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add onions and mushrooms; cook, stirring frequently, until liquid has evaporated. Reduce to low; stir in crab meat and sour cream until heated through (sour cream should not boil); set aside.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat.
Pour in one-quarter of egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
When eggs are almost set on surface but still look moist, sprinkle 2 tbsp (30 mL) cheese over half of omelette. Lower heat to medium-low and place about ⅓ cup (75 mL) crab meat mixture over cheese. Fold unfilled half of omelette over filled half.
Cook for a minute, then, slide omelette onto plate. Garnish with shrimp, if desired.
Repeat procedure to make three more omelettes.
If desired, chop shrimp and add to crab mixture.