Crawfish & Corn Omelet Recipe

Omelet Preparation

1. 1

   Prepare the Filling

   In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the crawfish tails and sweet corn, sautéing for about 3-4 minutes until heated through. Season with salt and black pepper. Remove from heat and set aside.

2. 2

   Make the Egg Mixture

   In a bowl, whisk together the eggs, milk, and a pinch of salt. Stir in the chopped tarragon.

3. 3

   Cook the Omelet

   In a large nonstick skillet, melt the remaining tablespoon of butter over medium heat. Pour in the egg mixture and cook until the edges begin to set, about 2-3 minutes. Use a spatula to gently lift the edges and allow uncooked egg to flow underneath.

4. 4

   Add Filling and Cheese

   Once the eggs are mostly set but still slightly runny on top, spoon the crawfish and corn mixture onto one half of the omelet. Sprinkle the fresh mozzarella cheese on top of the filling.

5. 5

   Fold and Finish Cooking

   Carefully fold the other half of the omelet over the filling. Cook for an additional 1-2 minutes until the cheese melts and the omelet is fully set. Slide the omelet onto a plate and serve immediately.