I love when I go out to brunch and there's an omelet station. I thought it would be fun to create one at home for when my friends and family come over. Everyone can customize their omelets with their favorite ingredients. For my omelet, I love to add crabmeat, shrimp, sauteed peppers and onions, and Havarti cheese. It's so good!
1/2 pound raw large (31/35) or extra-large (26/30) shrimp, peeled and deveined
2 teaspoons seafood seasoning
2 teaspoons fresh lemon juice
1/2 pound lump crabmeat
1/4 pound Havarti cheese slices
1/4 pound Cheddar slices
One 8-ounce package sliced fresh mushrooms
2 cups diced ham
3 green onions, sliced
Chopped fresh parsley, for sprinkling
Chopped fresh dill, for sprinkling
1 dozen large eggs
1/2 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Steps:
Preheat the oven to its warm setting, or 200 degrees F.
Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the onions and cook until softened, about 5 minutes. Transfer to a bowl. Add the peppers to the skillet and cook until softened, about 3 minutes. (Add additional oil to the skillet if the vegetables are dry.) Transfer to a bowl.
Add another tablespoon butter to the skillet. Add the shrimp. Sprinkle with 1 teaspoon seafood seasoning and 1 teaspoon lemon juice. Cook until the shrimp are done and turn pink, about 3 minutes. Transfer to a bowl. Combine the crab, remaining teaspoon seafood seasoning and remaining teaspoon lemon juice in a bowl.
Set up the omelet bar: In addition to the onions, pepper and seafood, arrange the cheeses, mushrooms, diced ham, green onions and herbs in bowls on a serving platter.
Whisk together the eggs, milk, salt and pepper in a large bowl. For each omelet, melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-low heat. Ladle one-quarter of the egg mixture into the skillet (enough to fill the bottom of the skillet.) Tilt the pan to spread the egg mixture evenly. Use a spatula and loosen the edges and run the uncooked yolk underneath as the omelet cooks.
Once the eggs are set, place 2 slices of cheese in a single layer to cover the egg. Sprinkle with the desired toppings on one side of the omelet. Carefully fold the omelet in half. Slide the omelet onto a serving plate and repeat with the remaining ingredients. Place the cooked omelets in the warm oven while cooking the remaining omelets, if desired.
4 to 6 large scoops French vanilla ice cream (about 1 1/2 cups)
1/2 cup half-and-half
Assorted toppings such as whipped cream, maraschino cherries, brownie bits, crumbled sandwich cookies, chopped honey-roasted peanuts, chocolate syrup and sprinkles, for serving
Steps:
Blend the ice cream and half-and-half in a blender. Pour into glasses and top with assorted toppings!
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Add all the ingredients (except the Oreo's) to your Ninja IQ. Press start and blend for 10 seconds to get things going; then press the Auto IQ button and blend for the full cycle. (If using another blender, just make sure it is one that is powerful enough to crush the ice!)
When done, take it out and test. If it needs more sweetness, add more stevia. If it needs to be thinner, add more milk. If it needs to be thicker, add 2-3 ice cubes. Blend again until desired consistency is reached. Add 2 Oreo mini cookies (or one Oreo Thin) and pulse just a few times. You don't want to break the cookies up completely.
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