Bayou Omelet Recipe

Prepare seafood

If using raw shrimp and raw white fish, poach or sauté until just cooked through: bring a small pot of water or court bouillon to a simmer and cook shrimp 1–2 minutes until pink and opaque and fish until it flakes easily (about 3–4 minutes depending on thickness). Drain and pat dry. If using pre-cooked seafood, proceed to next step.

Heat 1 tablespoon butter in a medium nonstick or stainless skillet over medium heat until foaming. Add the minced shallot and cook 30–45 seconds until softened but not browned. Add garlic and cook 15 seconds until fragrant.

Add the shrimp and flaked fish to the skillet. Sprinkle 1/2 teaspoon cajun seasoning, 1/4 teaspoon salt and 1/8 teaspoon black pepper over the seafood. Sauté gently 1–2 minutes to warm and to meld flavors; do not overcook. Stir in 1 teaspoon lemon juice and 1 tablespoon chopped parsley. Taste and adjust seasoning. Remove filling to a bowl and keep warm.

In a small saucepan over low heat, add 1 tablespoon butter and melt gently. Add the softened cream cheese (4 oz) and whisk to incorporate until smooth.

Gradually whisk in 1/4 cup milk to loosen the cream cheese into a smooth sauce. Heat gently — do not boil — until warm and glossy. Stir in 2 tablespoons grated Parmesan and 1 tablespoon chopped chives.

Season with 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. If the sauce is too thick, add milk 1 teaspoon at a time to reach a pourable but creamy consistency. Keep the sauce warm on the very lowest heat, stirring occasionally.

Crack 3 large eggs into a medium bowl. Add 2 tablespoons milk or half-and-half, 1/8 teaspoon salt and a pinch of black pepper. Whisk vigorously until uniformly combined and slightly frothy (about 30 seconds).

Heat an 8–10 inch nonstick skillet over medium–low heat. Add 1 tablespoon butter and swirl to coat the pan. The butter should foam but not brown.

Pour the beaten eggs into the skillet and let sit for 8–10 seconds until the edges start to set. Using a rubber spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until the top is mostly set but still slightly moist (about 1–1.5 minutes).

Spoon the warm seafood filling down the center of the omelet in a line, leaving about 1 inch of egg at each end. Spoon 2–3 tablespoons of the warm cream cheese sauce over the seafood filling.

Fold one edge of the omelet over the filling, then gently fold the opposite edge to form a classic folded omelet (or fold in thirds). Slide the finished omelet onto a warm plate, seam-side down.

Spoon any reserved cream cheese sauce over the top of the omelet and garnish with the optional chopped parsley or chives. Serve immediately with 2 slices of buttered toast or baguette on the side.