Seafood Omelet* Recipe

Boil and prep fingerlings

Place fingerling potatoes in a small pot, cover with cold water and pinch of salt. Bring to a simmer and cook until tender, about 12–15 minutes depending on size. Drain, cool slightly, then halve lengthwise. Keep warm.

Blister tomatoes

Heat 1 tsp olive oil in a small skillet over medium-high heat. Add cherry tomatoes and a pinch of salt. Cook, shaking the pan occasionally, until skins blister and tomatoes soften, about 3–4 minutes. Remove and set aside.

Sauté mushrooms and zucchini

In the same skillet, add 1/2 tbsp olive oil over medium heat. Add sliced mushrooms and zucchini, season with 1/8 tsp salt and a pinch of pepper. Sauté until tender and any released moisture has evaporated, about 4–5 minutes. Remove and keep warm with potatoes and tomatoes.

Warm seafood

If using pre-cooked shrimp and crab, briefly warm them in the skillet with the vegetables for 30–60 seconds just to heat through; do not overcook. Toss gently and remove from pan.

Whisk eggs

In a bowl, crack the eggs and add milk, 1/2 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously until uniformly combined and slightly frothy (about 20–30 seconds).

Heat pan

Heat an 8–10 inch nonstick skillet over medium heat. Add unsalted butter and 1/2 tbsp olive oil. Once butter foams but before browning, tilt the pan so the fat coats the surface.

Cook eggs

Pour the eggs into the pan and allow them to set at the edges for 10–15 seconds. Using a heat-proof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the top is mostly set but still slightly custardy, about 60–90 seconds.

Add fillings

Evenly distribute the warmed seafood, sautéed mushrooms and zucchini, halved fingerling potatoes, and blistered tomatoes over one half of the omelet. Sprinkle crumbled Split Creek Farm feta over the fillings (about 1 oz). Add the baby arugula and a few slices of avocado on top of the fillings.

Fold and finish

Using the spatula, gently fold the empty half of the omelet over the filled half. Let it cook for another 20–30 seconds to warm through. Carefully slide the omelet onto a warm plate, seam side down.

Garnish

Sprinkle the omelet with chopped chives and dill. Drizzle 1 tsp extra-virgin olive oil over the top, squeeze the lemon wedge lightly over the omelet to brighten flavors, and season with additional salt and pepper to taste.

Serve immediately with remaining avocado slices and a small side of extra arugula if desired.