Seafood Omelets With Creamy Cheese Sauce

• Filling:
• 1/4 cup chicken broth
• 1 tablespoon Dijon mustard
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 (6 ounce) can crab
• 1 (6 ounce) can salad shrimp
• Sauce:
• 1/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 cup shredded Cheddar cheese
• 1 dash nutmeg
• Salt and pepper to taste
• Omelets:
• 4 eggs, beaten
• 1/4 cup heavy cream
• Salt and pepper to taste

1. Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
2. Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
3. Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
4. To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

filling, chicken broth, mustard, heavy cream, butter, crab, salad shrimp, heavy cream, mustard, cheddar cheese, nutmeg, salt, omelets, eggs, heavy cream, salt

Taken from www.allrecipes.com/recipe/133235/seafood-omelets-with-creamy-cheese-sauce/ (may not work)