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Crawfish Boil Omelets

Source of Recipe

From "Picnics, Potlucks, & Porch Parties" by Aimee Broussard


Recipe Introduction

"Here on the bayou, we love our crawfish boils. And when I say we 'love' them, I mean we practically highlight crawfish boil season on the calendar, and count down the days just like anxiously awaiting Christmas. Because crawfish are in the height of their season around Easter, I grew up celebrating Easter Sundays with crawfish boils. You returned from church, changed your clothes, and got down to business. If you're lucky enough to have leftover crawfish, potatoes, and corn from a boil, make these omelets. You won't be disappointed. And if shrimp boils are more your speed, use those!"

List of Ingredients

◦  6 eggs
◦  2 Tbsp milk
◦  ¼ tsp salt
◦  ¼ cup diced cooked red potato
◦  ¼ cup diced andouille sausage
◦  ¼ cup crawfish tails
◦  ¼ cup corn kernels (preferably leftover from boil)
◦  4 mushrooms, sliced
◦  1 Tbsp butter
◦  2 Tbsp shredded Cheddar cheese
◦  2 green onions, sliced


Recipe

Whisk together eggs, milk, and salt in a medium bowl.

Combine potato, andouille, crawfish tails, corn, and mushrooms in a small bowl. If they have been refrigerated, warm in the microwave.

Heat large nonstick skillet over medium heat; melt butter, and add egg mixture. Tilt pan so eggs spread out evenly.

Once eggs begin to set on bottom, one section at a time, lift up edge of omelet with a rubber spatula, and let uncooked egg run underneath.

When omelet is mostly set, sprinkle crawfish mixture evenly on one side of omelet. Sprinkle cheese and green onion on top of crawfish mixture. When omelet is almost all the way set, fold in half, and remove from heat.


Serves 4