Crawfish and Okra Omelette

Crawfish and Okra Omelette ingredients

• 1 tbsp Olive Oil
• 0.25 cup Yellow Onion (finely diced)
• 0.25 cup Green Bell Pepper (finely diced)
• 0.25 cup Celery (finely diced)
• 0.5 cup Frozen Sliced Okra (thawed and patted dry)
• 1 clove Garlic (minced)
• 1 tsp Creole Seasoning
• 6 oz Cooked Crawfish Tails (drained)
• 4 Large Eggs
• 1 tbsp Whole Milk or Cream
• 0.25 tsp Salt
• 0.125 tsp Black Pepper
• 1 tbsp (divided) Unsalted Butter
• 0.25 cup Shredded Monterey Jack or Swiss Cheese
• 1 tbsp Fresh Parsley (chopped, for garnish)

How to make Crawfish and Okra Omelette

1. Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium heat. Add 1/4 cup diced yellow onion, 1/4 cup diced green bell pepper, and 1/4 cup diced celery. Sauté for 4-5 minutes until the vegetables begin to soften.
2. Add 1/2 cup thawed and patted dry sliced okra to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the okra is tender and loses some of its sliminess.
3. Stir in 1 minced garlic clove and 1 teaspoon Creole seasoning. Cook for 1 minute more until fragrant.
4. Gently fold in 6 ounces of drained cooked crawfish tails and cook for just 2-3 minutes, until the crawfish are heated through. Remove the crawfish and vegetable mixture from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. In a medium bowl, whisk together 4 large eggs, 1 tablespoon whole milk or cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until light and frothy, ensuring no streaks of egg white remain.
6. Return the clean skillet to medium-low heat. Add 1/2 tablespoon unsalted butter and swirl to coat the bottom of the pan evenly. Once the butter is melted and foamy, pour half of the egg mixture into the skillet.
7. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set. Then, gently push the cooked egg from the edges towards the center with a rubber spatula, tilting the pan to allow the uncooked egg to flow underneath. Continue this process for 1-2 minutes until the top is mostly set but still slightly moist.
8. Spoon half of the crawfish and okra filling onto one side of the omelette and sprinkle with half of the 1/4 cup shredded cheese. Gently fold the other side of the omelette over the filling.
9. Cook for another 30 seconds to 1 minute, until the cheese is melted and the omelette is warmed through. Carefully slide the omelette onto a plate.
10. Repeat steps 6-9 for the second omelette. Garnish each omelette with 1 tablespoon chopped fresh parsley and serve immediately.

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