The Big Easy Crawfish Omelet

Recipe from

Cooking Light

Nutritional Information

Calories 185
Caloriesfromfat 36 %
Fat 7.3 g
Satfat 2.5 g
Monofat 2.5 g
Polyfat 1 g
Protein 23.3 g
Carbohydrate 5.4 g
Fiber 0.7 g
Cholesterol 254 mg
Iron 1.6 mg
Sodium 703 mg
Calcium 98 mg


1 tablespoon chopped fresh chives
1 tablespoon water
1/4 teaspoon hot sauce
4 large egg whites
2 large eggs
1/4 cup cooked crawfish tail meat, chopped
1 teaspoon fat-free sour cream
Cooking spray
1/3 cup sliced mushrooms
1/4 cup finely diced reduced-fat ham (1 1/2 ounces)
2 tablespoons shredded light processed cheese (such as Velveeta Light)


Combine first 5 ingredients, stirring with a whisk.

Combine crawfish, All That Jazz Seasoning, and sour cream.

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and ham; sauté 3 minutes. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon crawfish mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Gently slide omelet onto a plate; top with cheese. Cut omelet in half.