TRIO OF LOUISIANA OMELETTES

Crawfish Omelet

Makes 4 servings

Crawfish filling:

4 tablespoons butter

3/4 cup chopped yellow onions

1/4 cup finely chopped celery

1 pound peeled crawfish tails

1/4 teaspoon salt 

Pinch of cayenne

2 to 3 drops Tabasco 

Omelets:

8 large eggs

1/4 cup cool water

Salt, freshly ground black pepper and cayenne, to taste

1/2 cup freshly grated Fontina or sharp cheddar cheese

2 tablespoons snipped chives or dill

To make the crawfish filling, heat the butter over medium heat in a medium-size saucepan. Add the onions and celery, and cook, stirring, until they are just soft and lightly golden, 3 to 4 minutes. Add the crawfish, salt, cayenne and hot sauce and cook, stirring, for 3 minutes. Remove from the heat and keep warm.

For the omelets, combine 4 of the eggs with 2 tablespoons cool water in a small bowl. Whisk to blend. Season with salt, black pepper and cayenne.

Spread half of the crawfish mixture evenly on the bottom of a 9-inch skillet over medium heat and cook for about 1 minute to warm through.

Pour the egg mixture evenly over the crawfish. Cook until the egg mixture sets, 4 to 5 minutes. Remove from the heat and cover to keep warm.

Repeat the process in another 9-inch skillet.

Cut into wedges and serve sprinkled with the cheese and chives. 

Omelette a la Creole

Makes 1 omelette

Filling:

2 tablespoons olive oil

1 cup finely chopped onions

1 cup finely chopped bell peppers

1 tablespoon minced garlic

1 cup seeded and chopped tomatoes

1/4 cup minced ham

Salt and cayenne to taste

Basic Omelette:

3 eggs, lightly beaten

1 tablespoon cool water

Salt and freshly ground black pepper to taste

1 tablespoon butter 

To make the filling, heat the oil in a skillet over medium heat. Add the onions, bell peppers and garlic. Cook, stirring often, for two minutes, or until just wilted. Add the tomatoes and ham, season to taste and cook for about one minute. 

This will make enough filling for four omelettes. Set aside.

For each omelette, combine the eggs, water, salt and pepper in a small mixing bowl and whisk with a fork until blended. Heat the butter in an 8- or 9-inch skillet, preferably nonstick, over medium heat. Add the egg mixture and shake the skillet to allow it to spread evenly on the bottom of the skillet. Cook until the bottom firms up and it is slightly runny in the middle. Tilt the skillet slightly so that the omelette slides down to the bottom curve. Spoon some of the filling on top of the egg mixture, then fold the omelette over the mixture. Cook for a few seconds to set the omelette. Slide out of the skillet onto a serving plate. Don't worry if it breaks. We're not having a beauty contest. It still tastes the same.

This recipe is one that I use in my classes at Nicholls in the culinary institute. An old New Orleans favorite, brabant potatoes (fried cubed potatoes) are a great side to this omelet. 

Shrimp and Avocado Omelet

Makes 1 serving

2 tablespoons clarified butter

1 tablespoon sliced green onions

3 ounces shrimp, peeled, deveined and cut into pieces

3 eggs

Salt and freshly ground black pepper

1/4 of an avocado, peeled and sliced 

2 teaspoons chopped cilantro 

Heat 1 tablespoon of the butter in a small, nonstick skillet over medium heat. Add the green onions and shrimp and cook stirring until the onions are soft, about 2 minutes.

Remove from the heat and set aside. 

Put the eggs in a small bowl and season with salt and pepper. Whisk until blended. 

Heat the remaining 1 tablespoons butter in an omelet pan or another small, nonstick skillet over medium heat. Carefully pour the eggs into the skillet. Stir the eggs gently as they cook. Stop when they begin to set. Lift the edges as the omelet cooks to allow the raw eggs to run underneath. 

When the eggs are nearly set, add the onions, shrimp, avocado pieces and cilantro. Fold the front of the egg over and roll the omelet onto a plate. Serve warm.