Shrimp & Crab Ommelette Recipe

Prepare seafood

Pat shrimp and crab meat dry with paper towels. Season lightly with 1/4 tsp salt and 1/8 tsp pepper and a squeeze (about 1/2 tsp) of the lemon juice.

Sauté aromatics

Heat 1 tablespoon butter and 1 tsp olive oil in a 10-inch nonstick skillet over medium heat. Add the minced shallot and cook until softened, about 1–2 minutes. Add the garlic and cook 30 seconds until fragrant.

Cook mushrooms and spinach

Add sliced mushrooms and cook until they release moisture and begin to brown, about 3–4 minutes. Add the spinach and cook until wilted, about 1–2 minutes. Season with 1/4 tsp salt and a pinch of pepper. Transfer the vegetable mixture to a bowl and set aside.

Cook shrimp

In the same skillet, add remaining 1 tablespoon butter and warm over medium. Add shrimp and cook 1–2 minutes per side until just opaque and cooked through. Remove and chop coarsely if shrimp are large. Return shrimp to bowl with vegetables.

Add crab and finish filling

Gently fold lump crab meat into the warm shrimp and vegetable mixture to heat through for 30–45 seconds (do not overwork to keep lumps intact). Taste and adjust seasoning with up to 1/4 tsp salt and a pinch of pepper. Add lemon zest and chopped parsley; mix lightly. Crumbled goat cheese will be added to the eggs during assembly.

Whisk eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons milk or half-and-half, 1/4 tsp salt, and 1/8 tsp pepper. Whisk vigorously until mixture is homogenous and slightly frothy (about 30 seconds). This yields a fluffy texture.

Preheat pan

Place a clean 8–10 inch nonstick skillet over medium-low heat. Add a light pat (about 1 teaspoon) of butter and let it melt and foam but not brown.

Cook eggs

Pour the egg mixture into the skillet and let it sit undisturbed for 10–15 seconds. Using a heatproof spatula, gently push the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue until the eggs are mostly set but still slightly glossy on top, about 1.5–2 minutes total.

Add filling

Scatter half of the warm shrimp/crab/vegetable mixture across one side of the omelette. Crumble half (about 1 oz) of the goat cheese over the filling.

Fold and finish

Carefully fold the other side of the omelette over the filling to create a semicircle. Let cook for 15–30 seconds to warm through, then tilt the pan and slide the omelette onto a plate, seam side down. Top with the remaining crumbled goat cheese, a light squeeze of lemon juice, and the chopped parsley. Grind a little fresh black pepper over the top.

Cook potatoes

While preparing the filling, place Yukon gold potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a simmer; cook until fork-tender, about 12–15 minutes depending on size.

Smash potatoes

Drain potatoes well and return to the pot. Add 1 tablespoon butter, 2 tablespoons milk, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Smash potatoes with a potato masher to a creamy, slightly chunky texture. Adjust seasoning to taste. Stir in minced chives.

Toast or biscuit

Toast your choice of bread or warm a buttermilk biscuit according to package or recipe instructions. Butter lightly if desired and serve alongside the omelette.

Place the omelette on a warm plate. Spoon the Yukon smash next to the omelette and add the toast or biscuit. Garnish the omelette with remaining parsley, a light dusting of cracked black pepper, and an optional lemon wedge on the side. Serve immediately.