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Seafood Egg White Omelette

This omelette is the perfect breakfast, lunch or dinner for any seafood lover! It's creamy, cheesy and still low-fat!

Preparation Time10 min

Cooking Time15 min


  • 1 dozen shrimp, cooked and halved lengthwise
  • 8 ounces crab meat
  • 2 cups fresh mushrooms, sliced
  • 8 green onions, chopped
  • 1/2 cup fat-free sour cream
  • 16 egg whites
  • 1 1/2 cup grated low-fat swiss or mozzerella cheese
  • 2 tablespoons margarine


1. Saute onions and mushrooms in butter until soft.

2. Add seafood and add sour cream, stir together and warm over very low temperature and set aside. (Do not boil).

3. Whip eggs (2 at a time) and pour into a buttered 8" omelette pan over medium-high heat. Lift edges frequently to allow uncooked portion to flow underneath.

4. Sprinkle 1/4 to 1/2 cup of cheese over center portion of omelette. Cover and cook until egg mixture is set (about 2 minutes).

5. Fold omelette over seafood portion, slide onto a warm plate, garnish top with halved shrimp and a sprig of parsley.

Serve with fresh fruit and hot muffins. Makes 4 two-egg omelettes.

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