6 Eggs

Salt

Pepper

Cayenne

2 Tablespoons Heavy Creme

2 Tablespoons Sour Crème

1 tablespoon butter.                  

4 oz Lump crab meat

4 oz Swiss or Fontina Cheese

Hollandaise Sauce

1 Tablespoon Parsley

Mix first 6 ingredients together.   In Teflon Omelet pan, melt butter over medium high heat.  

Pour egg mixture in.  With rubber spatula, lift sides and let egg sides so that mixture can reach bottom of pan.   Swirl pan around to keep the omelet loose. 

Once top of omelet starts to tighten up, flip omelet over and reduce heat.

Put crab meat and cheese in middle of omelet.  

Fold omelet in half and remove to serving plate.

Keep warm in 170 degree oven while cooking other omelets. 

When ready, serve warm and top with Hollandaise Sauce.  Sprinkle fresh Parsley on top.