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Ingredients

¼ cup chicken broth 1 tablespoon Dijon mustard ¼ cup heavy cream 2 tablespoons butter 1 (6 ounce) can crab 1 (6 ounce) can salad shrimp ¼ cup heavy cream 1 teaspoon Dijon mustard 1 cup shredded Cheddar cheese 1 dash nutmeg Salt and pepper to taste 4 eggs, beaten ¼ cup heavy cream Salt and pepper to taste

Nutrition Info

651.6 calories carbohydrate: 4.8 g cholesterol: 536.1 mg fat: 50.7 g fiber: 0.1 g protein: 43.5 g saturatedFat: 29 g servingSize: - sodium: 852.2 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp, keep warm over low heat.
Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

6 omelets

Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop.