This smoky, cheesy crawfish omelette is full of rich flavors! It has soft eggs, buttery crawfish, and melted cheese, all wrapped into a perfect omelette. It’s quick, delicious, and packed with protein—great for breakfast or brunch.
Ingredients Needed:
- 1 shallot, sliced into rings
- 1 clove garlic, sliced thin
- 2 hen of the woods mushrooms
- Red pepper flakes
- Unsalted butter
- 4 eggs
- 1 cup lightly blanched crawfish meat*
- Kosher salt
- Freshly cracked black pepper
- 4 scallions, white and light green parts sliced
- Yellow Branch Tomato Basil Cheese*
How To Make Smoky Mountain Cheesy Crawfish Omelette from Ramsay Around The World?
- Sauté the vegetables: Heat a nonstick skillet over medium-high heat. Add a little oil, then cook the shallot, garlic, and mushrooms. Sprinkle with red pepper flakes and add a small pinch of butter. Let them caramelize.
- Add the crawfish: Stir in the crawfish meat and cook for a minute. Remove from heat.
- Whisk the eggs: In a bowl, lightly whisk the eggs. Season with salt and pepper.
- Cook the eggs: In another skillet, melt the remaining butter. Pour in the eggs, swirling the pan quickly while stirring with a spatula. When they start to cook, spread them evenly.
- Assemble the omelette: Sprinkle grated cheese over the eggs, then spoon the crawfish mixture down the center. Add sliced scallions.
- Fold and serve: Carefully fold the omelette over the filling. Tilt the pan and slide the omelette onto a plate. Grate more cheese on top, add extra scallions, and serve hot.
Recipe Tips:
- Use the right heat: Cook the eggs on medium-low heat to keep them soft and creamy. If the heat is too high, they will dry out and become rubbery.
- Whisk the eggs well: Lightly whisk the eggs until the yolks and whites are fully mixed. This makes the omelette smooth and fluffy.
- Cook the filling first: Always cook the shallots, garlic, mushrooms, and crawfish first before adding them to the omelette. This removes excess moisture and makes the flavors richer.
- Melt the cheese into the eggs: Grate cheese directly onto the eggs while they are still cooking so it melts evenly and adds extra creaminess.
- Fold the omelette carefully: Tilt the pan and gently fold the omelette over the filling. Don’t rush—this keeps it from breaking and helps the filling stay inside.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover omelette cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 2 days.
- Reheat: Heat a nonstick pan over low heat. Add a small amount of butter or oil and warm the omelette for 2-3 minutes per side until heated through.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 400mg
- Sodium: 600mg
- Potassium: 300mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 30g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Spinach Artichoke Dip Recipe
- Gordon Ramsay Street Corn Dip Recipe
- Gordon Ramsay Frittata Sausage Recipe
Smoky Mountain Cheesy Crawfish Omelette from Ramsay Around The World
Description
This smoky, cheesy crawfish omelette is full of rich flavors! It has soft eggs, buttery crawfish, and melted cheese, all wrapped into a perfect omelette. It’s quick, delicious, and packed with protein—great for breakfast or brunch.
Ingredients
Instructions
- Sauté the vegetables: Heat a nonstick skillet over medium-high heat. Add a little oil, then cook the shallot, garlic, and mushrooms. Sprinkle with red pepper flakes and add a small pinch of butter. Let them caramelize.
- Add the crawfish: Stir in the crawfish meat and cook for a minute. Remove from heat.
- Whisk the eggs: In a bowl, lightly whisk the eggs. Season with salt and pepper.
- Cook the eggs: In another skillet, melt the remaining butter. Pour in the eggs, swirling the pan quickly while stirring with a spatula. When they start to cook, spread them evenly.
- Assemble the omelette: Sprinkle grated cheese over the eggs, then spoon the crawfish mixture down the center. Add sliced scallions.
- Fold and serve: Carefully fold the omelette over the filling. Tilt the pan and slide the omelette onto a plate. Grate more cheese on top, add extra scallions, and serve hot.
Notes
- Use the right heat: Cook the eggs on medium-low heat to keep them soft and creamy. If the heat is too high, they will dry out and become rubbery.
- Whisk the eggs well: Lightly whisk the eggs until the yolks and whites are fully mixed. This makes the omelette smooth and fluffy.
- Cook the filling first: Always cook the shallots, garlic, mushrooms, and crawfish first before adding them to the omelette. This removes excess moisture and makes the flavors richer.
- Melt the cheese into the eggs: Grate cheese directly onto the eggs while they are still cooking so it melts evenly and adds extra creaminess.
- Fold the omelette carefully: Tilt the pan and gently fold the omelette over the filling. Don’t rush—this keeps it from breaking and helps the filling stay inside.
Smoky Mountain Cheesy Crawfish Omelette from Ramsay Around The World