Creole Omelet Recipe

Chop and measure

Finely dice the yellow onion, green and red bell peppers, and celery so you have roughly the listed volumes. Mince the garlic. Slice the scallions thinly separating white and green parts. Dice the fresh tomato, remove excess seeds so it doesn't add too much liquid. Slice the andouille sausage into 1/4-inch rounds.

Crack the eggs into a medium bowl, add milk or half-and-half, 1/4 tsp kosher salt, 1/8 tsp black pepper, and 1 tsp creole seasoning. Whisk until combined and slightly frothy.

Shred the cheddar and measure out smoked paprika and hot sauce if using.

Sauté aromatics & sausage

Heat a 10-inch nonstick skillet over medium heat and add 1 tsp neutral oil. Add the diced andouille sausage and cook 2–3 minutes, stirring, until browned and it releases some fat. Push sausage to one side.

Add the 1 tbsp butter to the pan (or use all in oil if preferred). Add the diced onion, bell peppers, and celery to the pan with the sausage. Sauté, stirring occasionally, about 4–5 minutes until softened and starting to brown.

Add the minced garlic and the white parts of the scallions and cook 30–45 seconds until fragrant. Stir in the diced tomato and 1/4 tsp smoked paprika; cook 1–2 minutes to heat the tomato and reduce excess moisture. Taste and adjust seasoning with remaining pinch of salt and a little extra creole seasoning if desired.

Cook eggs

Spread the sautéed mixture evenly across the skillet and reduce heat to medium-low. Pour the beaten eggs over the filling, tilting the pan so the eggs distribute evenly around the vegetables and sausage. Let eggs set undisturbed for 20–30 seconds.

Using a spatula, gently lift the edges as they set and tilt the pan so uncooked egg runs underneath. Continue until eggs are mostly set but still slightly glossy on top, about 1–2 minutes total.

Add cheese & finish

Sprinkle the shredded cheddar evenly over one half of the omelet. If you like a little heat, drizzle 1 tsp hot sauce over the cheese. Fold the omelet in half over the cheese and let cook another 30–45 seconds for the cheese to melt and eggs to finish. Alternatively, cover the pan for 30–45 seconds to help melt cheese without overcooking.

Slide the omelet onto a plate. Sprinkle with chopped green parts of the scallions and 1 tbsp chopped fresh parsley. Add a final pinch of creole seasoning or smoked paprika if desired.

Serve immediately with toast, grits, or a light salad. Makes 1 generous or 2 smaller servings.