Crawfish Omelet

Now that crawfish season is in full swing, this week a couple of recipes for leftover crawfish, if there is such a thing.

1 dozen large eggs

1/4 cup half & half

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons olive oil

1 onion, chopped

1 red bell pepper, chopped

3 garlic cloves, minced

1 pound crawfish tails with fat

3 green onions, chopped

2 tablespoons chopped fresh parsley

1/2 stick butter, divided

3/4 cup shredded mild Cheddar cheese

Beat eggs together with half & half, salt, and pepper in a mixing bowl. Set aside.

Heat oil in a 10-inch nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté three minutes. Add crawfish tails with fat and green onions; sauté three to five minutes or until liquid has evaporated. Spoon into a bowl, set aside, and keep warm. Wipe skillet clean.

Heat an eight-inch nonstick skillet over medium-high heat. Add one tablespoon butter and tilt pan to coat evenly while it melts. Pour about a quarter of the egg mixture into pan and swirl to spread evenly.

As the eggs begin to set on th ebottom, lift sn edge with a heatproof spatula and tilt the pan to let th uncooked eggs flow underneath. Working around to all sides, continue lifting edges of omelet and tilting pan until top begins to dry, but is still a little moist, about 2 minutes total.

Sprinkle about a quarter of the cheese down the side, and top with two to three tablespoons of the reserved warm crawfish mixture. Loosen the bottom of the omelet with the spatula; fold empty half over filling. Tilt the pan and slide omelet onto a warm plate.

Top with two tablespoons warm crawfish mixture. Repeat procedure for an additional three omelets. Serve with hot buttered biscuits and grits.

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Enjoy!!!

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