Crab & Shrimp Omelet Recipe

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a simmer. Cook for 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Heat a 10-inch skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When butter foams, add the drained potato cubes in a single layer (work in batches if necessary). Let cook undisturbed for 3–4 minutes to develop a golden crust.

Toss potatoes and add the diced onion. Continue to cook, stirring occasionally, until potatoes are golden and onions are softened, about 4–6 minutes more.

Stir in smoked paprika and minced garlic and cook 30–60 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat and sprinkle chopped parsley. Keep warm while you make the omelet.

Prepare filling: pat crab meat and chopped shrimp dry with paper towels. In a medium bowl gently toss the crab and shrimp with half of the sliced scallions (reserve remaining scallions for garnish), the diced tomato, 1 tablespoon of the herb cream cheese, and the chopped parsley. Season lightly with a pinch of salt and 1/8 tsp pepper. Set aside.

In a small bowl whisk the 4 eggs with 2 tablespoons milk, 1 tsp salt and 1 tsp black pepper until uniform and slightly frothy.

Heat an 8- to 9-inch nonstick skillet over medium-low heat. Add 1 tablespoon butter and swirl to coat. The pan should be hot but not smoking; you want gentle cooking for a tender omelet.

Pour the beaten eggs into the pan. Using a spatula, gently stir the eggs in the center for the first 15–20 seconds to form small curds, then stop stirring and let the eggs set for 30–45 seconds. Tilt the pan and gently push set edges toward the center, letting uncooked egg flow under.

When the eggs are mostly set but still slightly moist on top (about 60–90 seconds total), dot the surface with the remaining 2 tablespoons herb cream cheese in small spoonfuls. Spoon the crab and shrimp-tomato mixture across one half of the omelet. Sprinkle the remaining scallions and chives over the filling.

Using the spatula, carefully fold the empty side of the omelet over the filled side to create a half-moon. Let cook another 30–45 seconds to warm the filling through but avoid overcooking.

Slide the omelet onto a warm plate, seam-side down. Scatter remaining parsley and a few extra scallion slices on top for color. Serve immediately with the warm breakfast potatoes on the side.