Ingredients for Crawfish Omelet
- 4 large eggs
- Crayfish Tail
- Green Onion
- Sliced Mushrooms
- 1/4 cup shredded Velveeta cheese
- Colby Monterey Jack Cheese
- Salt And Pepper
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How to Make Crawfish Omelet
- Prepare the crawfish filling: In a medium skillet, sauté chopped green onions and sliced mushrooms over medium heat until onions are translucent (about 5 minutes). Stir in the cooked crawfish tails and set aside.
- Whisk the eggs: In a bowl, whisk together 4 large eggs with salt and pepper.
- Cook the omelet: Heat a lightly oiled 8-inch nonstick skillet over medium heat. Pour in the whisked eggs and cook, gently lifting the edges with a spatula to allow uncooked egg to flow underneath, until the eggs are mostly set but still slightly wet on top.
- Add the filling: Sprinkle half of the shredded Velveeta cheese over one half of the omelet. Top with the crawfish and mushroom mixture.
- Fold and finish: Fold the other half of the omelet over the filling. Cook for 1-2 minutes, or until the cheese is melted and the omelet is heated through.
- Serve: Sprinkle with the Colby-jack cheese. Slide the omelet onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
8g
Carbs
0g
