Seafood Omelette Recipe

Prepare seafood and vegetables

Pat shrimp and scallops dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper. Flake the krabmeat into bite-sized pieces. Trim asparagus and cut into 1-inch pieces. Slice mushrooms and dice tomato (remove seeds if desired). Chop parsley and set vegetables aside separately from seafood.

Beat eggs

In a medium bowl whisk together 6 eggs, 3 tablespoons whole milk, 1 tsp salt and 1 tsp freshly ground black pepper until slightly frothy. Stir in 1 cup ricotta cheese so the mixture is creamy and slightly lumpy. Set aside.

Heat a 10–12 inch nonstick or well-seasoned skillet over medium-high heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When the butter foams, add minced garlic and cook 15–20 seconds until fragrant.

Add shrimp and scallops in a single layer. Sear without moving for 1 minute, then stir and cook another 1–2 minutes until opaque and just cooked through. Remove seafood to a plate and toss with 1 teaspoon lemon juice. Keep warm.

In the same skillet add the remaining 1 tablespoon butter. Add mushrooms and asparagus, season with a pinch of salt and the red pepper flakes (if using). Sauté 3–4 minutes until mushrooms release moisture and asparagus is tender-crisp. Add diced tomato and flaked krabmeat, cook 1 minute to warm through. Remove vegetables and krab to the plate with seafood. Stir in chopped parsley.

Reduce heat to medium-low and wipe skillet lightly with a paper towel if it looks greasy. Add a small knob of butter (about 1/2 tablespoon) and swirl to coat the pan.

Pour the egg-ricotta mixture into the skillet, tilting the pan to spread evenly. Cook gently undisturbed for 1–2 minutes until edges begin to set. Using a spatula, lift edges and tilt pan so uncooked eggs run underneath. Continue for another 1–2 minutes until the top is mostly set but still slightly moist.

Sprinkle the grated Swiss cheese evenly over one half of the omelette. Spoon the warm seafood and vegetable mixture (shrimp, scallops, krabmeat, mushrooms, asparagus, tomato and parsley) on top of the cheese, spreading to the edges but leaving a 1/2" border.

Carefully fold the empty half of the omelette over the filled half using a spatula to form a large crescent. Cook 1 minute more to let cheese melt and filling heat through. If needed, cover the skillet briefly (30–45 seconds) to ensure cheese melts without overcooking eggs.

Slide the omelette onto a warmed plate, seam side down. Garnish with an extra sprinkle of parsley and a crack of black pepper. Serve immediately with lemon wedges.

Toast your choice of bread (toast, muffin or bagel) and butter lightly. Place toast on the plate alongside the omelette and serve with lemon wedges. Squeeze lemon over seafood inside the omelette if desired.