Makes 2 Omelettes
YouTube instructional video is at the bottom.
What you’ll need
4 Large eggs (Room temp)
1/2 pound small shrimp (Peeled, cleaned and deveined)
D&D Smoked sausage
Extra sharp cheddar cheese
1 Red potato (1/2 pound)
Salted butter
Whole milk (Room temp)
Seasonings
Yellow onion
Green bell pepper
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Seafood magic
Freeze dried chives
Tools you’ll need
10 inch round cast iron skillet
Spatula
Cheese shredder
Potato peeler
Preparation of ingredients
meat, cheese, eggs and seasonings
Step 1- Chop 1/2 of a yellow onion, 1/2 of a Green bell pepper, and 2 cloves garlic until minced. Make sure you rinse off the Green bell pepper before you chop it.
Step 2- Peel 1 Red potato (1/2 pound) using a potato peeler. Cut the potato into small bite sized cubes and place into a small bowl filled half way with water. Add 1/2 teaspoon of vinegar and stir. Let soak for 5 minutes. Once the soaking process is complete, drain and rinse the potato cubes in a strainer and set aside until ready to be cooked.
Step 3- Cut 1/2 pound of smoked sausage into small quarter pieces. Once done grate 4 ounces of extra sharp cheddar cheese using the cheese shredder.
Note- If you are making more than 1 Omelette, you can double the recipe for the eggs only. The filling is enough to make 2 omelettes.
Step 4- Add 4 large eggs (Room temp), 1 tablespoon whole milk (Room temp), 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon Tony Chachere’s creole seasoning. Stir with a whisk until combined and set aside.
Making the filling
Preheat fire to medium heat.
Step 5- Add 2 1/2 tablespoons salted butter, 1/2 cup chopped yellow onion, 1/2 cup chopped green bell pepper, 1 tablespoon of chopped garlic and potato cubes into a large sauce pan. Stir all ingredients together and let saute for 8 to 10 minutes stirring occasionally.
Step 6- Add shrimp, cut smoked sausage, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s seafood magic, and 2 teaspoons freeze dried chives. Stir all ingredients together and let saute for 4 minutes stirring occasionally. Turn fire off and let cool for 10 to 15 minutes.
Making the Omelette
Preheat fire to medium heat.
Step 7- Spread salted butter around the bottom of the skillet. Let sit for 1 minute.
Step 8- Turn fire down to low heat. Pour egg mixture into skillet and let set for 5 to 6 minutes.
Step 9- Add shredded extra sharp cheddar cheese and the filling onto one side of the omelette, followed by an additional amount of the shredded extra sharp cheddar cheese on top of the filling.
Step 10- Flip one side of the omelette (The side that doesn’t have no filling on it) onto the opposite side of the omelette that has been filled. Let sit for 1 minute. Carefully remove omelette from skillet using a spatula or you can flip the omelette onto a serving dish using the skillet. Serve hot and enjoy.
YouTube instructional video
