Chesapeake Omelet Casserole

Menu Part: 
Cuisine Type: 

A generous portion of this baked omelet is sure to please. Filled with crab and topped with cheese it is served golden brown on the outside and creamy and tender on the inside.


6 eggs
1/2 cup heavy cream
2 teaspoons lemon juice
Salt and Pepper to taste
1/4 cup finely chopped green onions, including tops
1/4 cup green peppers, diced
1/4 cup red peppers, diced
8 oz. crab meat
3 tablespoons of butter
1/2 cup cheddar cheese


1. In a large mixing bowl, beat together eggs, cream, lemon juice, salt and pepper. Add onions and peppers to egg mixture. Fold in crab meat.

2. Pour mixture into buttered oven-proof casserole or baking dish. Sprinkle on cheese.

3. Bake at 375 degrees for 25 to 30 minutes or until egg is set.

More From FoodService Director

Industry News & Opinion

Billerica Memorial High School in Billerica, Mass., is turning to a little friendly competition to get students excited for lunch, Wicked Local Billerica reports.

Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

Read the full story via billerica....

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

FSD Resources