ASPARAGUS CRAB OMELETS WITH HOLLANDAISE

Asparagus Crab Omelets with Hollandaise image

Impress your weekend guests with this springtime treatment for eggs from Dave Eddy of Miles City, Montana. It's elegant with crab, asparagus and lemon-colored hollandaise sauce prepared from a convenient mix.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 2-4 servings.

Number Of Ingredients 9

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Ingredients

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

Steps:

Prepare hollandaise sauce according to package directions; set aside and keep warm. , In a 10-in. nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat. Whisk the eggs, milk, salt, pepper and garlic powder. Add half of the egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle 1/2 cup cheese on one side. Layer with 1 cup asparagus, 1 cup crab and 1/2 cup cheese; fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Invert omelet onto a plate. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.

Nutrition Facts : Calories 497 calories, Fat 29g fat (16g saturated fat), Cholesterol 496mg cholesterol, Sodium 1171mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.