Killer Creole Omelet Recipe

Prepare the Fillings

In a skillet, heat olive oil over medium heat. Add diced onions, red bell peppers, and green bell peppers. Sauté until softened, about 5 minutes.

Add Shrimp and Tasso

Add the shrimp and tasso to the skillet and cook until the shrimp are pink and cooked through, about 3-4 minutes. Season with salt and black pepper. Remove from heat and set aside.

Make the Omelet

In a bowl, whisk the eggs with a pinch of salt. In a non-stick skillet, add a little olive oil over medium heat. Pour in the eggs and let them cook for about 1-2 minutes until they begin to set.

Fill the Omelet

Once the eggs start to set but are still slightly runny on top, add the shrimp and tasso mixture along with the cheddar jack cheese. Fold the omelet in half and let it cook for another minute until the cheese melts.

Prepare the Hollandaise Sauce

In a double boiler or heatproof bowl, whisk the egg yolks and lemon juice until thickened. Gradually whisk in the melted butter until the sauce is smooth. Season with salt and a pinch of cayenne pepper.

Serve

Plate the omelet and drizzle the hollandaise sauce on top. Serve immediately.