Best Seafood Omelets With Creamy Cheese Sauce Recipes

FLUFFY OMELET WITH CHEESE SAUCE

Steps:

• Beat egg whites until frothy.
• Add water and salt and beat until stiff, but not dry.
• Beat egg yolks until lemon-colored and very thick.
• Gently fold yolks into the whites.
• Heat butter in a 10" skillet with oven proof handle.
• Pour in the egg mixture, spreading it evenly, but slightly higher around the edges.
• Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set.
• Gently lift up on edge of it with a spatula; it should be golden on the underside.
• Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean.
• Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half.
• With the aid of spatula and spoon, slip omelet onto hot platter.
• Spoon Cheese Sauce on it and serve at once.
• To make cheese sauce:.
• Melt 2 tablespoons butter in saucepan over low heat.
• Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper.
• Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.

TUNA OMELET WITH CREAM CHEESE

Steps:

• Mix tuna with mayo as you would for a sandwich.
• Beat eggs with milk in a small bowl.
• Melt butter in omelet pan then add egg mixture.
• Prepare omelet as usual, lifting the edges to allow liquid to run underneath for even cooking.
• When eggs are set to desired preference, place tuna mixture, onions, cream cheese (in small blobs or thin slices) on one half of eggs.
• Add options at this time, or save for garnish.
• Fold omelet.
• Cover and remove from heat and allow to stand until cheese is soft and filling is warm.
• You may also warm tuna filling in microwave before adding it, or skip folding your omelet and place under broiler.
• Garnish and serve.

HEARTY SHRIMP OMELET

Steps:

• In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (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, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.

SEAFOOD OMELETTE

Steps:

• Spray a non stick frypan with cooking spray.
• Sauté onions and mushrooms over medium high heat until liquid has evaporated.
• Reduce to low, stir in crab meat and sour cream until heated through (sour cream should not boil), set aside.
• Beat 2 eggs with 2 tablespoons water; season with salt and pepper.
• Spray an 8 inch non stick frypan with cooking spray.
• Heat frypan over medium high heat.
• Pour in the egg mixture.
• As mixture sets at the edges, with a spatula, gently push cooked portions towards centre.
• When eggs are almost set on surface but still look moist, sprinkle 2 tablespoons cheese over centre of omelette.
• Lower heat to medium low and place 1/3 cup crab meat mixture over half the omelette.
• Fold the omelette in half and slide onto a warm plate.
• Repeat procedures to make 3 more omelettes.
• Garnish with shrimp halves.