Crawfish Omelet Recipe
Crawfish / Mozzarella / Green Onions / Green Bell Peppers / Spicy Bechamel Sauce
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Ingredients
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Omelet Ingredients
Method
Preparation Instructions
- 1
Make the Spicy Bechamel Sauce
In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in 2 tablespoons of flour to make a roux, cooking for about 2 minutes until golden. Gradually whisk in 1 cup of milk, and cook until thickened. Season with salt, cayenne pepper, and a dash of hot sauce to taste. Set aside.
- 2
Prepare the Omelet Filling
In a bowl, mix together crawfish tails, mozzarella cheese, green onions, and green bell pepper. Season with salt and black pepper.
- 3
Cook the Omelet
In a non-stick skillet, heat 1 tablespoon of butter over medium heat. Whisk the eggs in a bowl and pour them into the skillet. Cook until the edges begin to set, about 2-3 minutes. Gently lift the edges with a spatula, allowing uncooked egg to flow underneath.
- 4
Add Filling and Fold
Once the eggs are mostly set, add the crawfish filling to one half of the omelet. Carefully fold the other half over the filling and cook for another 1-2 minutes until the cheese is melted and the omelet is cooked through.
- 5
Serve
Slide the omelet onto a plate, drizzle with spicy bechamel sauce, and garnish with extra green onions if desired. Serve hot.
