Seafood Omelette Recipe

Inspired by Huey's

Time30m

Serves2

SHRIMP, CRAB, SCALLOP, THERMIDOR SAUCE, WHEAT TOAST

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Ingredients

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Seafood Omelette Ingredients

3 1/2 oz (100 grams) Shrimp, peeled and deveined

3 1/2 oz (100 grams) Crab meat, cooked

3 1/2 oz (100 grams) Scallops, diced

4 large Eggs

2 tablespoons Milk

2 tablespoons Butter

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

7/8 cup (200 ml) Thermidor sauce

2 slices Wheat toast

Method

Cooking Directions

Prepare the Seafood

In a skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp, crab, and scallops. Season with salt and pepper, and sauté for about 5-7 minutes until the seafood is cooked through. Remove from heat and set aside.

Make the Omelette Mixture

In a bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and black pepper.

Cook the Omelette

In the same skillet, add the remaining tablespoon of butter and heat over medium-low. Pour in the egg mixture and allow it to cook undisturbed for about 2 minutes until the edges start to set.

Add the Filling

Once the omelette is partially set, add the sautéed seafood evenly over one half of the omelette. Drizzle the thermidor sauce over the seafood.

Fold and Finish Cooking

Carefully fold the other half of the omelette over the filling. Cook for an additional 2-3 minutes until the eggs are fully set and the inside is hot.

Serve

Serve the omelette hot with slices of wheat toast on the side.