Cracking a trio of farm-fresh eggs is just the start of making this Crawfish Omelette—a one-pan wonder served open-face. Layer in the onions, garlic, peppers, thyme, and parsley, and you’re waking up your taste buds; lay on the sweet crawfish tails, and you’ve redefined the art of the omelette.
Ask me what I want for breakfast, and you’re likely to hear a variety of answers depending on when, where and who is doing the cooking. But on those mornings when I’m firing up the stove, an omelette is as good as it gets. There’s much to be said for the skill and restrained simplicity that goes into preparing a classic French omelette. Golden-yolked farm eggs and fresh herbs go into a well-buttered pan for a short sizzle on the stovetop and a quick turnout onto a warm plate. And a sprinkle of sea salt is all that’s standing between me and a glorious meal.
I love the basics of a well-made omelette and can say that after a lifetime of cooking them, I’ve become adept at it. In fact, my confidence sometimes leads me to break from tradition and embark on an over-the-top omelette adventure. Admittedly, my experiments sometimes go from an omelette to oh-my-gosh. My wife has been known to run for the cereal box when one of my kamikaze kitchen catastrophes is in the works. But, as in most creative attempts, the occasional brilliant outcome can make all the failures seem worthwhile.
Served open-face, this Crawfish Omelette is as tasty as it looks. I like the artistry of using eggs as my canvas in layering the colors and flavors of fresh herbs and aromatics with plump crawfish tails punctuating the dish with a cultural twist. If the omelette is to be thought of as the definitive French dish, then let this version define my French Louisiana culinary roots. C’est Bon!
- 3 tablespoons unsalted butter
- ½ cup (about 12) pre-cooked crawfish tails, thawed if frozen
- 2 tablespoons finely diced green onion
- 1 tablespoon finely diced yellow onion
- 1 teaspoon minced garlic
- 1 tablespoon finely minced red sweet mini pepper
- Leaves of 1 thyme sprig
- 2 tablespoons chopped flat-leaf parsley
- 3 large eggs
- 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
- Sea salt
- 1 whole crawfish (optional), for garnish
- Preheat your oven to 200ºF.
- In a 9-inch, nonstick pan over medium heat, add 1 tablespoon of the butter. Once sizzling hot, add the crawfish tails and cook until just warmed through, about 1 minute. Drain on a paper towel and keep warm.
- In the same pan over medium heat, add 1 tablespoon of the butter. Once sizzling hot, add the onions, garlic, pepper, thyme, and parsley. Cook just until the yellow onion turns translucent, about 3 minutes. Remove to a platter and keep warm.
- In the same pan over medium heat, add the remaining 1 tablespoon of the butter.
- Crack the eggs into a bowl and add the Cajun seasoning. Whisk until beaten. Once the butter is sizzling, swirl it around in the pan to cover the entire surface. Add the eggs to the pan and, with a rubber spatula, stir the eggs. Continue stirring just until the eggs begin to set, and then smooth them out to cover the bottom of the pan.
- Add the cooked aromatics and herbs evenly across the eggs, and distribute the crawfish tails on top of that. Place the pan in the warm oven to heat through all the ingredients, about 5 minutes.
- Remove from the oven and, using the spatula, gently slide the omelette from the pan and onto a warm plate. Sprinkle with sea salt and garnish with a whole crawfish in the center (if you have it). Serve immediately while hot.
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