Seafood Omelets with Creamy Cheese Sauce Recipe

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.