Cajun Shrimp Omelette Recipe

Par-cook potatoes

Place diced potatoes in a pot of salted water, bring to a boil and simmer for 5 minutes until just tender but not falling apart. Drain well and pat dry with a towel.

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and swirl to coat. Add the drained, dried potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop a brown crust.

Stir the potatoes, then add smoked paprika, onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Continue cooking, stirring occasionally, until potatoes are crisp and golden all over, about 6–8 more minutes. Transfer potatoes to a warm plate and keep warm while you make the omelette.

Prepare shrimp

Pat shrimp dry with paper towels. In a small bowl toss shrimp with 1 tsp Cajun seasoning and 1 tsp minced garlic so they are evenly coated.

Heat a 10-inch nonstick skillet over medium heat and add 1 tbsp olive oil. When shimmering, add the seasoned shrimp in a single layer and cook 1–1½ minutes per side until opaque and just cooked through (internal color turns pink). Remove shrimp to a plate and roughly chop into bite-sized pieces if desired. Wipe skillet lightly with a paper towel to remove excess seasoning bits; return to medium-low heat.

Sauté vegetables

Add 1 tbsp butter to the skillet over medium-low heat. Add diced onion and bell pepper and sauté 2–3 minutes until softened but not browned. Add scallions and cook 30 seconds more. Transfer vegetables to the plate with shrimp.

Beat eggs

In a bowl whisk together 4 large eggs, 2 tbsp whole milk, 1 tsp salt and 1 tsp black pepper until uniformly blended and slightly frothy.

Cook omelette

Increase heat to medium and add remaining 1 tbsp butter to the skillet. Pour the beaten eggs into the hot skillet, swirl to evenly coat the pan. Let eggs set at the edges for about 30–45 seconds. Using a spatula, gently pull the firmed edges toward the center while tilting the pan to let uncooked egg flow under. When the top is mostly set but still slightly glossy (about 1–2 minutes), sprinkle the sautéed vegetables, chopped shrimp and 1/2 cup shredded cheddar evenly over one half of the omelette.

Using a spatula, fold the empty half of the omelette over the filled half to create a semicircle. Cook 30–60 seconds more to melt the cheese and finish cooking through (do not overcook — eggs should be tender). Slide the omelette onto a plate, sprinkle with chopped parsley and additional scallions if desired.

While eggs cook (or immediately after), toast 2 slices of bread until golden. Spread 1 tbsp butter on the hot toast.

Plate the omelette with a generous portion of breakfast potatoes and the buttered toast. Serve hot with optional hot sauce on the side.