Seafood Omlete

Seafood Omlete

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Dwana Townsend


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.


★★★★★ 1 vote

1 person per omelet
15 Min
20 Min


  • 2
    2 eggs per omlete scrammbled
  • 1 Tbsp
    1 tbsp butter
  • ·
    shrimp, crabmeat, or crawfish any one of them or a combination
  • 1 Tbsp
    mixture of finely chopped onions, green onions, celery
  • 2 pinch
    sea salt
  • 2 pinch
    ground black pepper
  • 1/2 tsp
    liquid crab boil (optional)

How to Make Seafood Omlete


  1. Melt butter in heavy skillet until hot, i like to use small skillet (single serving)
  2. Scramble eggs adding salt, pepper, onions, green onions, and celery, and crab boil (optional)
  3. Pour into hot skillet making sure you coat the bottom with egg mixture.
  4. 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.
  5. Add any combination of seafood in tbsp fulls on one over whole omelet, while cooking egg mixture on low.
  6. Once egg and seafood are firmed up, time to toss omelet and cook lightly.
  7. 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.
  8. 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.

Printable Recipe Card

About Seafood Omlete

Course/Dish: Eggs
Other Tag: Quick & Easy
Hashtag: #Seafood

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