Cheesy crab and mushroom omelette

    22 min

    A delicious way to serve crab and eggs. An omelette is made with beaten eggs, sauteed mushrooms, crab meat and grated cheese.

    12 people made this

    Serves: 2 

    • 30g butter
    • 50g fresh mushrooms, sliced
    • 4 eggs, separated
    • 2 tablespoons milk
    • 135g cooked crab meat
    • 250g Gruyere or Emmental cheese, grated

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Melt butter in a large non-stick frying pan over medium-high heat. Stir in mushrooms and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove frying pan from heat.
    2. In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
    3. Return frying pan to medium-high heat. When butter sizzles, pour egg mixture into frying pan. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelette begins to set, about 3 minutes. Sprinkle with cheese. Using a large spatula, fold omelette over, forming a semicircle. Cover frying pan; cook until omelette puffs and is cooked through, about 3 minutes. Slide omelette onto large plate.

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    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    I found that the yolk separated from the whites during cooking, so that they started to cook at the bottom of the pan with the whites remaining raw at the top. Oh well, I turned often so it wasn't omelet looking, more like chunky scrambled eggs. But the flavor was delicious; substituted shrimp for the crab and added avocado.  -  30 Apr 2006  (Review from Allrecipes US | Canada)


    I added green onions and casa dressing on top. The end result was good.  -  26 Jan 2008  (Review from Allrecipes US | Canada)


    Really nice and simple recipe, although I found I had to half the cheese and added more crab meat and mushrooms. I also added some barbecue seasoning and and all purpose seasoning as I felt it was missing something...I was right!! Would definitely make it again.  -  23 May 2008  (Review from Allrecipes US | Canada)