• Tommy Centola

Crawfish Omelet

Updated: Jan 4

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.

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