Name: Dave's High Desert Grills Cajun Omelette Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 4 large eggs; 2 tbs whole milk; 1 tsp Cajun seasoning; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs unsalted butter; 1 tsp olive oil; 0.5 cup yellow onion, finely diced; 0.5 cup green bell pepper, small dice; 0.25 cup celery stalk, small dice; 3 oz andouille sausage or smoked kielbasa, sliced 1/4 inch; 4 oz shrimp, peeled and deveined, medium, chopped (optional); 1 tsp minced garlic; 0.25 cup diced tomato (seeds removed); 2 tbsp scallions (green parts + whites), thinly sliced; 0.5 tsp smoked paprika; 1 tsp hot sauce (optional); 0.5 cup sharp cheddar cheese, shredded; 0.25 cup pepper jack cheese, shredded; 1 tbsp fresh parsley, chopped; 1 tbsp additional scallions, sliced

Method

Omelette Mixture

Crack the eggs into a medium bowl. Add the milk, Cajun seasoning, kosher salt, and black pepper.

Whisk vigorously until the mixture is homogenous and slightly frothy (about 20–30 seconds). Set aside while you prepare the filling.

Filling

Preheat pan and cook aromatics

Heat a 10–12 inch nonstick skillet over medium heat. Add the butter and olive oil. When the butter is melted and begins to foam, add the diced onion, bell pepper, and celery. Sauté, stirring occasionally, until softened and translucent, about 4–5 minutes.

Cook sausage and shrimp

Push the vegetables to one side of the pan. Add the sliced andouille (or kielbasa) to the cleared side and cook 2–3 minutes until browned. If using shrimp, add them now and cook until pink and opaque, about 2 minutes total (depending on size).

Combine and season

Stir the garlic into the vegetables and meat and cook 30 seconds until fragrant. Add the diced tomato, smoked paprika, hot sauce (if using), and half of the sliced scallions. Stir everything together and cook another 30–45 seconds to marry flavors. Reduce heat to low and transfer filling to a plate; wipe the pan clean with a paper towel if needed.

Cook Omelette

Return the skillet to medium-low heat and add a small pat of butter (about 1 tsp) to coat the surface. Pour the whisked eggs into the pan and tilt to form an even layer. Allow the eggs to set undisturbed for about 20–30 seconds until the edges begin to lift.

Using a heatproof spatula, gently pull the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue until the top is mostly set but still slightly moist (about 45–60 seconds total).

Evenly distribute the warm filling down the center of the omelette. Sprinkle the shredded cheddar and pepper jack over the filling.

Fold one side of the omelette over the filling, then gently slide the omelette onto a plate seam-side down. If desired, briefly return to the pan seam-side down for 10–15 seconds to ensure the cheese melts thoroughly.

Garnish & Serve

Sprinkle the chopped parsley and remaining sliced scallions over the omelette. Add a few extra grinds of black pepper or a dash of hot sauce if desired.

Serve immediately with toast, grits, or breakfast potatoes.