Place the first 3 ingredients in a blender and purée until smooth and creamy to make the cream mixture.
Preheat a 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions and cook just until they start to brown, about 3 to 4 minutes. Add ¼ cup stock, scrape the bottom of the skillet and cook until the liquid evaporates and the onions start to stick. Add another ¼ cup stock and the mushrooms, flour and 2 teaspoons of the Meat Magic® . Stir until the flour is completely absorbed. Spread the mixture evenly across the bottom of the skillet and cook, scraping the bottom of the skillet once or twice as crusts form, about 3 to 4 minutes. Add the remaining ½ cup stock and clear the bottom of the skillet. Add the creamer and crawfish and cook, stirring constantly, just until the mixture comes to a boil. Be careful at this stage - - the mixture may begin to overflow the skillet, and you may have to lower the heat. Turn off the heat and transfer the mixture to another container.
Mix ½ teaspoon of the Meat Magic® into each 8-ounce carton of the egg substitute and blend thoroughly.
Clean the skillet and place it back over high heat. Heat it to 300°, about 2 to 2½ minutes. Spray it lightly with vegetable-oil spray and add 1 carton of the egg mixture. Turn the heat to medium and cook for 30 seconds. With a spatula push the cooked eggs from the outside rim of the skillet toward the center. When about ¾ of the eggs have cooked, add ½ cup of the crawfish mixture across the center, then gently fold the omelet in half. Cook 1 minute, then turn over and cook 1 minute on the other side. Carefully slide the omelet to a plate and top with ¼ cup of the crawfish mixture. Repeat the process with the other 3 omelets. Serve immediately.Copyright © 1993 by Paul Prudhomme