southern seafood omelet
Diamond Shoals Restaurant on Hatteras Island, NC serves a similar seafood omelet. Note: cooking time is less if you make one large omelet, rather than 4 individual ones.
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 8 - green onions, sliced - use most of green, too
- 2 cups mushrooms, sliced
- 1 cup crab meat, imitation is ok
- 8 medium shrimp, peeled and deveined, cut in fourths
- 1/2 cup sour cream, lite ok
- 8 eggs
- 1/2 cup water
- 1/4 teaspoon pepper, or to taste
- 1/2 cup gruyere, or swiss cheese
- 4 shrimp, for garnish
- 1 tablespoon chopped chives, for garnish
How To Make southern seafood omelet
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Step 1Heat olive oil in skillet over medium-high heat. Add onions and mushrooms; cook, stirring frequently, until liquid has evaporated. Reduce to low; stir in crab meat, cut up shrimp and sour cream until heated through - do not boil; set aside.
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Step 2In a separate skillet, pour in one-quarter of egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward center. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
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Step 3When eggs are almost set on surface but still look moist, sprinkle 2 tablespoons of the cheese over half of omelet. Lower heat to medium-low and place about ⅓ cup crab meat mixture over cheese. Fold unfilled half of omelet over filled half.
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Step 4Cook for a minute, then, slide omelet onto plate. Garnish with shrimp and chives, if desired. Repeat to make three more omelets.
- 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!
Discover More
Category:
Eggs
Keyword:
#north carolina
Keyword:
#Low Country
Culture:
Southern
Method:
Stove Top
Ingredient:
Eggs
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