Crawfish Omelette Recipe 15

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CRAWFISH OMELET



crawfish omelet image

this recipe is great for leftover crawfish tails the morning after a crawfish boil.a fabulous dish for brunch.this is my presonal recipe. i hope you enjoy it as much as we do.

Provided by redsilk4

Categories     Breakfast

Time 45m

Yield 4 omelets, 8 serving(s)

Number Of Ingredients 7

8 eggs
1 lb crayfish tail
1 bunch green onion
1 (8 ounce) can sliced mushrooms, drained
Velveeta cheese
colby-monterey jack cheese, shredded
salt and pepper

Steps:

  • scramble 2 eggs seperately for each omelet.
  • chop green onions,combine with crawfish tails and mushroomsin saute pan,cook until onions are translucent.
  • heat omelet pan.
  • pour scrambled eggs into pan,salt and pepper to taste.
  • flip eggs gently in pan.
  • addcrawfish onions and mushrooms, add veleeta cheese.
  • close omelet.
  • remove to plate.
  • sprinkle with colby-jack cheese.
  • ENJOY.

Nutrition Facts : Calories 125.4, Fat 5.7, SaturatedFat 1.7, Cholesterol 272.2, Sodium 109, Carbohydrate 2.4, Fiber 0.7, Sugar 1.2, Protein 15.9

CRAWFISH OMELETTE RECIPE - (1/5)



Crawfish Omelette Recipe - (1/5) image

Provided by á-174942

Number Of Ingredients 12

1 pound cooked crawfish tails
1/4 cup butter
3/4 cup minced red bell pepper
1 tablespoon chopped garlic
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 tablespoon chopped parsley
8 eggs
1/2 cup milk
Salt to taste
Freshly-cracked black peeper to taste
1/2 teaspoon Worcestershire sauce

Steps:

  • In a heavy-bottomed saute pan, heat butter over medium-high heat. Add bell pepper, garlic, mushrooms and green onions. Saute three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to saute an additional five minutes. In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using salt, pepper and Worcestershire. Pour egg-milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley. This recipe yields 4 servings.

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