ASPARAGUS CRAB OMELETS WITH HOLLANDAISE

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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

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.

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