Seafood Omelet Recipe

Seafood omelet with cream cheese sauce

Ingredients:

For filling:

1/4 cup chicken stock

1 tablespoon Dijon mustard

1/4 cup thick cream

2 tablespoons butter

1 (170 g) can of crab meat

1 (170 g) can of shrimp

For the sauce:

1/4 cup thick cream

1 teaspoon Dijon mustard

1 cup grated cheddar cheese

1 pinch of nutmeg Salt and pepper to taste

For omelet:

4 eggs, beat

1/4 cup thick cream

Salt and pepper to taste

Cooking:

Prepare the filling by dissolving Dijon mustard in chicken stock in a pan until completely dissolved.

Bring to a boil over medium heat, then add 1/4 cup cream and 2 tablespoons butter.

Reduce the heat to medium and cook until it halves in volume, then add crab and shrimp; bring to a boil over low heat. To prepare the sauce, heat 1/4 cup cream and 1 teaspoon mustard over medium heat.

When it's hot, add the grated cheese, then season to taste with nutmeg, salt and pepper.

Heat over low heat. Beat eggs, 1/4 cup cream, salt and pepper together until smooth.

Heat a non-stick pan over medium heat, and lightly oil it. Pour 1/4 cup egg mixture into a hot pan and rotate to make a thin, even omelet.

Fry until thickened, then turn over and cook for a few more seconds to condense on the other side. To collect the dish, among the prepared omelettes, divide the seafood filling and put it in the lower half of each egg pancake.

Roll into the cylinder.

Serve 2 omelets per serving, topping with cheddar sauce and sauce.

And the extra sauce can be poured into glass crucibles.

Thin, tasteful omelettes wrapped around a crab and shrimp filling will delight even the most sophisticated taste.