seafood omlete
(1 RATING)
I live in Southern Louisiana where seafood is abundant. We love this recipe during the lent season for dinner. It's filling. 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.
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prep time
15 Min
cook time
20 Min
method
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yield
1 person per omelet
Ingredients
- 2 - 2 eggs per omlete scrammbled
- 1 tablespoon 1 tbsp butter
- - shrimp, crabmeat, or crawfish any one of them or a combination
- 1 tablespoon mixture of finely chopped onions, green onions, celery
- 2 pinches sea salt
- 2 pinches ground black pepper
- 1/2 teaspoon liquid crab boil (optional)
How To Make seafood omlete
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Step 1Melt butter in heavy skillet until hot, i like to use small skillet (single serving)
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Step 2Scramble eggs adding salt, pepper, onions, green onions, and celery, and crab boil (optional)
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Step 3Pour into hot skillet making sure you coat the bottom with egg mixture.
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Step 4Do 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.
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Step 5Add any combination of seafood in tbsp fulls on one over whole omelet, while cooking egg mixture on low.
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Step 6Once egg and seafood are firmed up, time to toss omelet and cook lightly.
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Step 7Add 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.
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Step 8Fold 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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