Creole Oyster Omelette
Dive into the bold flavors of the South with this Creole Oyster Omelette, a luxurious breakfast or brunch delight that showcases the rich essence of Louisiana cuisine. Fresh oysters take center stage in this dish, paired with a medley of sautéed vegetables including bell peppers, celery, and shallots, all seasoned with Cajun spices, paprika, and a hint of hot sauce for that signature Creole kick. Fluffy eggs, enriched with a splash of milk, cradle these vibrant flavors, creating a perfectly folded omelette that's bursting with color and zest. Quick to prepare in just 25 minutes, this recipe effortlessly blends sophistication and comfort. Garnished with fresh parsley and served with an optional splash of hot sauce, this omelette is an irresistible way to bring a taste of the bayou to your table.
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Recipe Information
Ingredients
- 6 pieces fresh oysters
- 4 large eggs
- 1 small, finely chopped shallot
- 2 cloves, minced garlic
- 0.5 medium, diced green bell pepper
- 0.5 medium, diced red bell pepper
- 1 stalk, finely chopped celery
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 0.5 teaspoon hot sauce
- 0.5 teaspoon paprika
- 0.5 teaspoon Cajun seasoning
- 1 tablespoon, freshly chopped parsley
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Clean the oysters thoroughly and ensure there is no grit or shell pieces. Pat them dry with a paper towel and set aside.
In a medium bowl, whisk together the eggs, milk, salt, black pepper, hot sauce, paprika, and Cajun seasoning until fully combined. Set aside.
Heat the olive oil and butter in a nonstick skillet over medium heat until the butter is melted and bubbly.
Sauté the shallot, garlic, celery, and diced bell peppers in the skillet until softened, about 3-5 minutes.
Add the oysters to the skillet and cook for an additional 2 minutes, just until they start to curl. Remove the oyster and vegetable mixture from the pan and set aside.
Reduce the heat to medium-low. Pour the egg mixture into the skillet, swirling it around to cover the bottom evenly.
When the eggs start to set but are still slightly runny on top, gently add the oyster and vegetable mixture to one side of the omelette.
Sprinkle the fresh parsley over the filling, then carefully fold the other side of the omelette over the filling.
Continue cooking for 1-2 minutes until the omelette is fully set and cooked through.
Serve hot with an extra sprinkle of parsley or a dash of hot sauce if desired. Enjoy your Creole Oyster Omelette!
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.0 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 17.9 mcg | 89% | |
| Calcium | 306 mg | 24% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1145 mg | 24% | |
*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.
