Seafood omelet

Ok, so this is definitely not the healthiest thing I’ve ever made. But it’s based on an omelet that this restaurant in Emerald Isle (NC) used to serve. Only theirs had like 6 eggs and some insane amounts of cheese. My lord.

6 to 8 leftover broiled shrimp, scallops, chopped
or a few T of crabmeat
or a combination of the two
cream cheese, about 2-3 T
butter or margarine, about 1 t
minced onion
chopped chives
shot of milk or half-and-half
a shake of old bay, salt, and pepper

Soften the cream cheese by leaving it on the counter or running it in the microwave for 30 seconds.

Mix the cream cheese, parsley, onion, chives, garlic, old bay and seafood together. Sit it aside.

Mix the milk, egg, salt, and pepper together. Heat butter in heavy non-stick pan.

Make an omelet however it is you make omelets. As a child, I tried to imitate my father’s fold-over method, with only partial success. Dad makes perfect, thin, crisp-edged omelets with one egg! One egg in a scraped up pan with a half-melted spatula! It’s pretty impressive. I usually end up wrecking them and having eggs scrambled with cheese, even in my really nice pan with a brand-new spatula. I am finding the french way a bit more stable and successful. I carefully studied the omelet chef in the Carribbean last year for a good cause.

Tasty, but rich. A good candidate for sharing. It’s perfect with a fruit salad or something light on the side. And good coffee.

6 responses to “Seafood omelet”

  1. DeadBlob Says:

    So today seems to be a talk-about-food day for me. I’d shut up, but the omelette talk is something I can’t pass up cause I do love them so.

    I spent a long time working on omelettes, “perfecting” my technique (although I still screw one up, often when I have to leave the room or something). Growing up, I made them like I had always seen them done, which was to flip them, let the other side cook and then fold it over.

    After a lot of practice and procedure that turned into scrambled eggs or slightly browned eggs, now I tend to put 1 or 2 eggs in the pan – at the right temperature for all of this to work, which I found was probably the most important thing when I cook them – and give it a swirl. The edge will cook quickly but I just pry it up and let some more liquid egg lap over the sides and underneath. Then I let it sit for about 30 seconds or so, sometimes shaking to distribute the egg evenly over. When done – by which I mean it’s still got some moisture on top – I loosen the edges if need be (often not) and let 1/3 slide onto a plate and let it roll itself out. It continues to finish cooking itself there, and blammo: eggy, yummy goodness. Is this the “French way?” I know I cribbed this method from somewhere, but it still took a lot of practice to get it right.

    Anyway, that being said, my favorite omelette I make is:
    2 eggs, some fresh thyme, pinch of salt, pepper all mixed, then cooked.
    [sometimes a sprinkling of cheese in the middle when it’s almost done]

    I also liked to serve this one with a small salad dressed in a mustard-y vinaigrette and some fruit for a small brunch plate. Sometimes I’ll use chives instead for this.

  2. DeadBlob Says:

    Oh, I forgot to add that the seafood omelette sounds rich as heck.
    Definitely something to share. Creamed cheese and eggs! Just add hollandaise and it’d be perfect – perfectly deadly.

  3. bascha Says:

    That’s pretty close to the way it goes. The temperature is just above medium, at least until the eggs hit the pan. Once the eggs are in the pan, I drop it down just shy of medium. Swirling, picking up the edges… ditto. I also shake to free up the whole thing. Once it is free, I add a thin line of cheese or filling down the middle. Then I use gravity to fold 1/3 over the middle. This usually involves pushing it against the side of the pan and doing a funny little dance. To flip it the rest of the way, I usually end up rolling the filled side over on top of the last free edge, and cooking it upside down a bit. This usually results in some browned bits of filling spilling out, but hey… it all tastes the same right?

    And, mmm, hollandaise. I hadn’t thought about adding that, but now that I think about it, there might have actually been hollandaise on the original. I know the similar version at Brigg’s has hollandaise (though I’m fairly certain that if you sit anything in the Briggs kitchen for any amount of time, it leaves enrobed in choloesterol-laden goodness.).

    You do make some awesome omelets, IIRC. I should have paid more attention I suppose. ;)

  4. Kat Says:

    Holy crap. That sounds good. Even with seafood ;)

    And hollandaise…that’s the only reason I put up with Brigg’s these days. Not having to make my own hollandaise.

  5. bascha Says:

    Knorr makes a hollandaise sauce mix that doesn’t suck at all. In fact, it’s tasty enough that I make it over actual hollandaise most–ok, all–of the time.

    I’m sure it’s just as bad for you, though.

    I [heart] Briggs. Broccoli salad… mmmm…

  6. DeadBlob Says:

    I just read somewhere about someone doing hollandaise in the microwave and it came out perfect every time. I am skeptical, but having exhausted myself out whisking away at it before just to have it break, it’d be interesting to try. Of course, I only let myself make it like once a year (don’t even have any clarified butter in the fridge right now) so it – and my arteries – may have to wait.

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