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southern seafood omelet

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

Diamond Shoals Restaurant on Hatteras Island, NC serves a similar seafood omelet. Note: cooking time is less if you make one large omelet, rather than 4 individual ones.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For southern seafood omelet

  • 1 Tbsp
    olive oil
  • 8
    green onions, sliced - use most of green, too
  • 2 c
    mushrooms, sliced
  • 1 c
    crab meat, imitation is ok
  • 8 md
    shrimp, peeled and deveined, cut in fourths
  • 1/2 c
    sour cream, lite ok
  • 8
    eggs
  • 1/2 c
    water
  • 1/4 tsp
    pepper, or to taste
  • 1/2 c
    gruyere, or swiss cheese
  • 4
    shrimp, for garnish
  • 1 Tbsp
    chopped chives, for garnish

How To Make southern seafood omelet

  • 1
    Heat olive oil in skillet over medium-high heat. Add onions and mushrooms; cook, stirring frequently, until liquid has evaporated. Reduce to low; stir in crab meat, cut up shrimp and sour cream until heated through - do not boil; set aside.
  • 2
    In a separate skillet, pour in one-quarter of egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward center. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
  • 3
    When eggs are almost set on surface but still look moist, sprinkle 2 tablespoons of the cheese over half of omelet. Lower heat to medium-low and place about ⅓ cup crab meat mixture over cheese. Fold unfilled half of omelet over filled half.
  • 4
    Cook for a minute, then, slide omelet onto plate. Garnish with shrimp and chives, if desired. Repeat to make three more omelets.
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