Name: Dave's Valley Grills Cajun Omelette Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Cajun
Ingredients: 3 large eggs; 2 tbs whole milk; 1 tsp salt; 1 tsp black pepper; 1 tbs unsalted butter; 3 oz andouille sausage, sliced 1/4-inch; 1 cup green bell pepper, small dice; 0.5 cup red bell pepper, small dice; 0.5 cup yellow onion, small dice; 0.25 cup celery, small dice; 1 tsp garlic, minced; 1 tbs cajun seasoning; 0.5 tsp smoked paprika; 0.25 tsp cayenne pepper; 1 tsp olive oil; 0.5 cup cheddar cheese, shredded; 1 tbsp scallions, thinly sliced; 1 tsp fresh parsley, chopped; 1 tsp hot sauce (optional)

Method

Omelette Base

Beat eggs

In a medium bowl whisk together 3 large eggs, 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon black pepper until mixture is uniform and slightly frothy. Set aside.

Heat a nonstick 10- to 12-inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan.

Cajun Vegetables & Protein

Cook sausage

While butter is melting, in a small separate skillet heat 1 teaspoon olive oil over medium-high heat. Add 3 oz sliced andouille sausage and cook, stirring occasionally, until browned and slightly crisp at edges, about 3–4 minutes. Transfer sausage to a plate and reserve drippings in the pan.

Sauté vegetables

Reduce heat to medium. Add the diced onion (1/2 cup), green bell pepper (1 cup), red bell pepper (1/2 cup) and celery (1/4 cup) to the same skillet with sausage drippings. Sauté, stirring, until vegetables are softened and beginning to brown, about 4–5 minutes. Add 1 teaspoon minced garlic and sauté 30 seconds more until fragrant.

Season vegetables

Stir in 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper. Cook 30–45 seconds to bloom the spices, then remove vegetables to the plate with the sausage and wipe skillet lightly with a paper towel if excess oil remains.

Assemble & Cook Omelette

Return the skillet (the one with melted butter) to medium-low heat and swirl to coat. Pour the beaten egg mixture into the skillet, tilting pan to distribute evenly. Let eggs set undisturbed for about 20–30 seconds until edges begin to firm.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until the top is mostly set but still slightly creamy, about 1–1.5 minutes total.

Add filling

Evenly spread the cooked sausage and sautéed vegetables over one half of the omelette. Sprinkle 1/2 cup shredded cheddar cheese over the filling.

Fold the empty half of the omelette over the filling using the spatula. Cook 30–45 seconds more to melt the cheese and finish cooking the eggs to your preferred doneness (for slightly runny interior, remove sooner).

Slide the omelette onto a plate and let rest 1 minute. Garnish with 1 tablespoon sliced scallions, 1 teaspoon chopped parsley, and drizzle 1 teaspoon hot sauce if using.