My mom used left over crawfish to create this omelet but my son and I have experimented with our favorite seafood. We especially like the Crab meat omelet.
22 eggs per omlete scrammbled
1 Tbsp1 tbsp butter
·shrimp, crabmeat, or crawfish any one of them or a combination
1 Tbspmixture of finely chopped onions, green onions, celery
2 pinchsea salt
2 pinchground black pepper
1/2 tspliquid crab boil (optional)
How to Make Seafood Omlete
- Melt butter in heavy skillet until hot, i like to use small skillet (single serving)
- Scramble eggs adding salt, pepper, onions, green onions, and celery, and crab boil (optional)
- Pour into hot skillet making sure you coat the bottom with egg mixture.
- Do not flip, lower heat if necessary, make sure none of egg mixture is sticking. Loosen edges. If egg mixture is cooking too fast, take off fire and swirl egg a little around skillet to cool a little.
- Add any combination of seafood in tbsp fulls on one over whole omelet, while cooking egg mixture on low.
- Once egg and seafood are firmed up, time to toss omelet and cook lightly.
- Add your favorite cheese on one-half side of omelet and fold over. With this omelet I prefer a mild cheese like Monterrey Jack and Colby.
- Fold omelet in half, turn over until inside cheese is melted. If you have left over seafood, garnish top of omelet with warmed seafood. Serve warm.