Crab and Swiss Omelet

1. 1

   Melt the butter in a large nonstick skillet over medium-high heat. Stir in the mushrooms and cook until tender, about 5 minutes. Using a slotted spoon, move the mushrooms to a plate. Take the skillet off the heat.

2. 2

   In a small bowl, beat the egg yolks and milk until blended. In a separate bowl, beat the egg whites with a dry beater until soft peaks form. Fold the yolk mixture into the whites.

3. 3

   Return the skillet to medium-high heat. When the butter sizzles, pour the egg mixture into the skillet. Evenly sprinkle the mushrooms and crab meat over the top. Cook until the omelet starts to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold the omelet over to form a semicircle. Cover the skillet and cook until the omelet puffs and is cooked through, about 3 minutes. Slide the omelet onto a large plate.

• Calories 837.47 kcal High
• Protein 65.33 g Good Source
• Carbs 3.48 g Moderate
• Total Fat 60.33 g High
• Saturated Fat 35.17 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 689.55 mg High
• Sodium 1197.28 mg High
• Fiber 0.58 g Low Source
• Sugar 1.32 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 1008.32 mg Good Source
• Iron 3.35 mg Moderate
• Potassium 25.45 mg Low Source
• Vitamin A 566.0 mcg_rae Good Source
• Vitamin C 1.94 mg Low Source
• Vitamin D 6.41 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Eggs 🥚
• Milk 🥛