8 green onions, chopped
2 cups sliced mushrooms
1 cup chopped imitation or real crabmeat
1/2 cup fat free sour cream
1/2 cup water
salt and pepper, to taste
1/2 cup shredded Swiss cheese
6 cooked medium size shrimp, halved lengthwise
- Spray a non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add onions and mushrooms, and saute until liquid has evaporated. Reduce heat to low and stir in crabmeat and sour cream; heat over low heat until heated through (sour cream should not boil); set aside.
- Beat 2 eggs with 2 tbsp water in a bowl; season with salt and pepper. Spray an 8-inch non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in the egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards centre. Tilt and rotate the skillet to allow uncooked egg to flow into empty spaces. When eggs are almost set on surface but still look moist, sprinkle 2 tbsp cheese over centre of omelette. Lower heat to medium-low and place 1/3 cup crabmeat mixture over half of the omelette. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.
- Repeat with remaining eggs and filling to make 3 more omelettes. Garnish each omelette with 3 shrimp halves.
Makes 4 servings.
Be sure to use water, not milk, in omelettes. The water turns to steam, producing a light, airy omelette.