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“Excellent omelette, fun to make for a brunch. from local newspaper.”

Ingredients Nutrition


  1. Spray a non stick frypan with cooking spray.
  2. Sauté onions and mushrooms over medium high heat until liquid has evaporated.
  3. Reduce to low, stir in crab meat and sour cream until heated through (sour cream should not boil), set aside.
  4. Beat 2 eggs with 2 tablespoons water; season with salt and pepper.
  5. Spray an 8 inch non stick frypan with cooking spray.
  6. Heat frypan over medium high heat.
  7. Pour in the egg mixture.
  8. As mixture sets at the edges, with a spatula, gently push cooked portions towards centre.
  9. When eggs are almost set on surface but still look moist, sprinkle 2 tablespoons cheese over centre of omelette.
  10. Lower heat to medium low and place 1/3 cup crab meat mixture over half the omelette.
  11. Fold the omelette in half and slide onto a warm plate.
  12. Repeat procedures to make 3 more omelettes.
  13. Garnish with shrimp halves.

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