Killer Creole Omelet Recipe
shrimp, tasso, onions, red & green bell peppers & cheddar jack cheese, topped with housemade hollandaise.
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Ingredients
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Omelet Ingredients
Method
Omelet Directions
- 1
Prepare the Filling
In a skillet, heat the olive oil over medium heat. Add the onions, red bell peppers, and green bell peppers. Sauté until they are softened, about 5 minutes. Add the diced tasso and shrimp, cooking until the shrimp are pink and cooked through. Season with salt and black pepper. Remove from heat and set aside.
- 2
Make the Omelet
In a mixing bowl, whisk the eggs with a pinch of salt. In a non-stick skillet, add a little olive oil and pour in half of the egg mixture. Cook over medium heat, tilting the skillet occasionally to allow uncooked egg to flow to the edges. Once the eggs are set but still slightly soft on top, add half of the shrimp and tasso mixture and half of the cheese on one half of the omelet. Fold the omelet over and cook for another minute until the cheese is melted. Slide onto a plate and repeat with the remaining ingredients.
- 3
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice together. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually drizzle in the melted butter while whisking until the sauce is thick and creamy. Season with salt to taste.
- 4
Serve
Top each omelet with a generous spoonful of hollandaise sauce before serving.
