Crawfish Omelet
Transform your breakfast or brunch routine with this irresistible Crawfish Omelet, a fusion of Southern soul and classic comfort. Bursting with tender, seasoned crawfish tails; colorful bell peppers; and the rich flavor of Cajun spices, this recipe brings a taste of the Gulf Coast to your table. Perfectly fluffy eggs envelop a cheesy, savory filling that’s as satisfying as it is flavorful. A garnish of fresh green onions adds a pop of freshness to this quick and easy dish, ready in just 20 minutes. Whether you’re looking for a bold start to your day or a sophisticated brunch option, this Crawfish Omelet is a must-try for seafood lovers and Cajun cuisine fans alike.
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Recipe Information
Ingredients
- 3 pieces large eggs
- 0.5 cups crawfish tails (cooked, peeled, and deveined)
- 2 tablespoons butter
- 0.25 cups red bell pepper (diced)
- 0.25 cups green bell pepper (diced)
- 0.25 cups yellow onion (diced)
- 1 clove garlic (minced)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons Cajun seasoning
- 0.25 cups cheddar cheese (shredded)
- 1 tablespoon green onions (chopped, for garnish)
Instructions
Crack the eggs into a bowl, add a pinch of salt and black pepper, and whisk until fully combined. Set aside.
Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Add the diced red bell pepper, green bell pepper, yellow onion, and minced garlic. Sauté for 3-4 minutes or until softened and fragrant.
Add the crawfish tails and Cajun seasoning to the skillet, stirring to combine. Cook for an additional 2 minutes to warm through. Remove the crawfish mixture from the skillet and set aside.
Wipe the skillet clean with a paper towel, then melt the remaining 1 tablespoon of butter over medium-low heat.
Pour the whisked eggs into the skillet, tilting the pan gently to spread them evenly. Let the eggs cook undisturbed for 1-2 minutes until the edges start to set.
Sprinkle the shredded cheddar cheese over one half of the omelet, followed by the crawfish and vegetable mixture.
Using a spatula, carefully fold the other half of the omelet over the filling. Press lightly to seal, and let it cook for another minute until the cheese is melted and the eggs are cooked through.
Slide the omelet onto a plate, garnish with chopped green onions, and serve immediately.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 370 mg | 28% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
