Source: dLife

A New Orleans style omelet with a creamy crawfish filling.

Servings

1 tbsp fresh chives , chopped
1 tbsp cold water
0.25 tsp hot pepper sauce
4 egg whites
2 Eggs, large, raw
2 oz Crayfish, wild, mixed species, steamed , chopped (tail meat)
1 tsp creole seasoning
1 tsp fat free sour cream
1 cooking spray
0.33 cup fresh mushroom slices
1.5 oz ham, 96% fat-free , finely diced
2 tbsp Cheese, cheddar, pasteurized, processed, low sodium, shredded , shredded (Velveeta Light)

1 Whisk together chives, water, hot sauce, egg whites, and eggs.
2 Gently stir together crawfish, Creole seasoning, and sour cream.
3 Heat a cooking spray coated frying pan over medium-high heat. Saute mushrooms and ham 3 minutes. Add egg mixture to pan and let eggs set for a few minutes. Tilt pan and lift edges of omelet with spatula letting uncooked eggs go underneath cooked eggs. Cook 3 minutes and flip.
4 Spread crawfish mixture onto half of omelet and fold in half. Slide omelet onto a plate and sprinkle with cheese.

This would also work with baby shrimp, crabmeat, or lobster meat.