Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2002


Recipe Summary test

2 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

185 calories; calories from fat 36%; fat 7.3g; saturated fat 2.5g; mono fat 2.5g; poly fat 1g; protein 23.3g; carbohydrates 5.4g; fiber 0.7g; cholesterol 254mg; iron 1.6mg; sodium 703mg; calcium 98mg.