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Creamy Seafood Omelet

Pillsbury Kitchens
Updated Sep 9, 2010
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Enjoy this creamy omelet made using crabmeat and vegetables that’s ready in just 20 minutes – perfect for a dinner.

Creamy Seafood Omelet

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 9
  • Servings 2
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Ingredients

FILLING

  • 1/3 cup frozen or canned cooked crabmeat, thawed, drained and chopped*
  • 1/4 cup sliced fresh mushrooms
  • 1 tablespoon sliced green onions
  • 2 tablespoons chopped tomato
  • 1/8 teaspoon pepper
  • 1/4 cup light sour cream

OMELET

  • 1 (8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed, or 4 eggs
  • 1 tablespoon skim milk

TOPPING

  • 1 oz. (1/4 cup) shredded colby-Monterey Jack cheese blend

Instructions

  • Step 
    1
    Spray small nonstick saucepan with nonstick cooking spray. Combine all filling ingredients except sour cream in saucepan. Cook and stir over medium heat for 2 to 3 minutes or until thoroughly heated. Stir in sour cream. Remove from heat; cover to keep warm.
  • Step 
    2
    Spray 8 to 10-inch nonstick skillet with sloping sides (omelet pan) with nonstick cooking spray. In small bowl, combine egg product and milk; blend well. Pour egg mixture into skillet. Cook over medium heat without stirring, running spatula around edge of skillet and lifting egg mixture to allow uncooked portion to flow to bottom of skillet. Cook 3 to 4 minutes or until mixture is set but top is still moist.
  • Step 
    3
    Spoon filling over half of omelet. Sprinkle 2 tablespoons of the cheese over filling. With spatula, loosen edge of omelet and fold other half over filling. Sprinkle with remaining 2 tablespoons cheese. Cover; cook 1 minute.

Nutrition

180 Calories
7g Total Fat
21g Protein
8g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
180
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Cholesterol
35mg
12%
Sodium
580mg
24%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
5g
Protein
21g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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