Jul 14 2026
Restaurants›The Porthole Restaurant & Pub›Casco Bay Omelette* - Gfo Recipe

Casco Bay Omelette* - Gfo Recipe

Inspired by The Porthole Restaurant & Pub
Time35m
Serves1

Maine lobster, crab meat, cherry tomatoes, spinach, goat cheese, hollandaise sauce, served with home fries & choice of toast

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Ingredients

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Omelette & Filling

Hollandaise Sauce

Home Fries

Toast & Garnish

Method

Home Fries

  1. 1

    Par-cook potatoes

    Place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

  2. 2

    Sauté

    Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add diced onion and sauté 2 minutes until translucent. Add par-cooked potatoes, spread in an even layer, let brown undisturbed 3–4 minutes. Stir and continue to cook 4–6 minutes until golden and crisp on multiple sides. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and stir in chopped parsley. Keep warm on low.

Hollandaise Sauce

  1. 3

    Prepare a double boiler

    Bring 1–2 inches of water to a gentle simmer in a small saucepan. Reduce heat to low so water barely simmers.

  2. 4

    Whisk yolks

    In a heatproof bowl set over (but not touching) the simmering water, whisk 2 egg yolks with 1 tablespoon lemon juice until slightly thickened and ribbons form, about 1–2 minutes.

  3. 5

    Emulsify butter

    Slowly drizzle the hot melted butter into the yolks while whisking constantly so a smooth, glossy emulsion forms. If sauce becomes too thick, add 1 teaspoon warm water. Remove from heat, season with 1/4 teaspoon salt and a pinch of cayenne. Keep warm (not hot) until serving.

Omelette & Filling

  1. 6

    Prep filling

    Gently toss the chopped lobster and crab with a tiny pinch of salt and pepper. Halve the cherry tomatoes and set aside. Crumble goat cheese and wash spinach; pat dry.

  2. 7

    Beat eggs

    In a small bowl whisk 3 eggs with 2 tablespoons milk (or cream), 1 teaspoon salt and 1/4 teaspoon black pepper until homogenous and slightly frothy.

  3. 8

    Cook omelette

    Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When butter foams but before it browns, pour in the egg mixture. Using a spatula, stir gently for the first 30 seconds to form small curds, then stop stirring and let edges set. Tilt pan and lift edges to let uncooked egg run underneath. When mostly set but top still slightly moist (about 2–3 minutes), sprinkle the lobster and crab on one half, then add cherry tomatoes, spinach and crumbled goat cheese.

  4. 9

    Fold & finish

    Carefully fold the empty half over the filled half. Let cook another 30–60 seconds so fillings warm through and spinach wilts. Slide omelette onto a warm plate, keeping seam side down.

  5. 10

    Assemble & serve

    Spoon 2–3 tablespoons hollandaise over the omelette, garnish with a lemon wedge and microgreens or parsley. Serve immediately with home fries and toasted bread with butter on the side.

Toast & Garnish

  1. 11

    Toast bread

    Toast the chosen slice of bread until golden. Butter lightly and serve alongside the omelette.

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