Crawfish Omelet is an easy to make delicious dish. Perfect for enjoying the leftovers from yesterdays crawfish boil.
1 tablespoon butter
1 tablespoon finely chopped celery
1/3 cup sliced mushrooms
1 tablespoon water
3-4 drops of Louisiana hot sauce
4 large eggs
1/3 cup crawfish tail meat
1 teaspoon sour cream
Pinch of cayenne pepper
1/2 teaspoon of salt
Â¼ cup of fontina cheese
1 tablespoon chopped chives
Combine water, hot sauce, and eggs in a small bowl and whisk to blend.
Combine crawfish, sour cream, cayenne, and salt is a separate small bowl.
Heat butter over medium in a non-stick pan. Add in the celery and the mushrooms. SautÃ© 3 minutes.
Pour egg mixture into the pan and let set slightly. Tilt the pan and gently lift the edge of the omelet so any uncooked egg can run under. Let set. Flip the omelet and spoon out crawfish mixture on top. Fold the omelet in half and then plate. Sprinkle cheese and chives on top and cut in half.