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Creole Omelette
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Creole Omelette

Creole Omelette

This puppy is a wild ride loaded with spicy andouille sausage, shrimp, peppers, onions and spiced with Creole seasoning. It's like Mardi Gras, just in egg form.

Makes one

Ingredients

  • Butter
  • 1 ounce andouille sausage, diced small
  • 2 tablespoons diced green pepper
  • 2 tablespoons diced onion
  • 2 ounces uncooked shrimp, cut into bite size pieces
  • 2 tablespoons diced tomato
  • ½ teaspoon Cajun or Creole seasoning (add more if you likeit hotter - it can be salty so be careful
  • A few dashes hot sauce
  • 3 large eggs
  • Kosher salt & coarse ground black pepper

Directions

  1. Melt a tablespoon of butter in an 8" non-stick pan over medium heat and add the sausage, onion & pepper
  2. Cook stirring often, until the sausage begins to brown and the onion and pepper have softened
  3. Add the shrimp, tomato, Creole seasoning and hot sauce - cook stirring often until the shrimp are almost done
  4. Whisk together the eggs, salt and pepper in a small bowl then pour on top of the filling
  5. Tilt pan to allow egg to spread out evenly, and as it cooks pull the cooked egg from the edges to allow the uncooked egg to fill in it's place
  6. Let eggs cook until about 95% set on top, run a spatula around the edges to loosen and flip the whole business over - we're keeping it a circle
  7. Allow to cook another 30 seconds or so to finish cooking, then slide onto a plate
  8. Serve immediately

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