The Big Easy Crawfish Omelet

The Big Easy Crawfish Omelet

Cooking Light APRIL 2002

  • Yield: 2 servings


  • 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 tablespoon All That Jazz Seasoning
  • 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.

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 36%
  • Fat: 7.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1g
  • Protein: 23.3g
  • Carbohydrate: 5.4g
  • Fiber: 0.7g
  • Cholesterol: 254mg
  • Iron: 1.6mg
  • Sodium: 703mg
  • Calcium: 98mg

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The Big Easy Crawfish Omelet recipe