This is a great morning dish after a crawfish boil. Omelets are the
greatest vessels for leftover meats. You can put almost anything in
an omelet. So why not use leftover crawfish. You can also use any
leftover vegetables from the boil. Whatever you use, it will be a great
omelet.
8 Eggs
1 tablespoon Butter
1 pound Crawfish Tails
¼ cup Green Bell Peppers chopped
¼ cup Onions chopped
8 ounces Mushrooms cooked and sliced
8 slices Cheddar Cheese
Creole Seasoning to taste
Mozzarella Cheese grated for topping
For each omelet
Scramble 2 eggs. In a small sauté pan over medium heat, melt
butter. Sauté crawfish, bell peppers and onions, until onions are
translucent. Heat a non-stick omelet pan over medium heat. Pour
scrambled eggs into pan and season with Creole seasoning. Flip eggs
gently in the pan. Add the crawfish mixture on half of the omelet. Add
2 slices of cheese and fold the omelet in half. Remove from pan and
sprinkle Mozzarella cheese on top. Repeat until all omelets are done.
