Creole omelets have a storied history rooted in the vibrant culinary culture of Louisiana, a tradition that continues to inspire food enthusiasts and chefs alike. This iconic dish reflects the fusion of diverse heritages, combining French omelets with a spirited palette of local Creole spices and ingredients.
Creole Omelet
The Creole omelet's roots stretch back to the 18th century, when French colonists brought their culinary expertise to Louisiana. This unique blend of French techniques with the local Creole flavor profile, influenced by Spanish and African culinary traditions, gave rise to the dish we know today. The hallmark of the Creole omelet lies in its use of robust and varied spices.
Amp up the presentation of your Creole omelet by pairing it with Sautéed Spinach and Caramelized Onions or a slice of ripe avocado for a creamy, nourishing twist.
Ingredients
Serves: 4 Prep Time: 20 minutes Cook Time: 30 minutes
- ½ cup chopped onions
- ½ cup bell peppers, chopped
- ½ cup celery, chopped
- 1 can (16 oz) tomatoes
- 1 bay leaf
- ¼ teaspoon dried thyme
- 25 small uncooked shrimp, peeled and deveined
- 8 eggs
- ½ cup water
- Cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Creole Omelet
Heat a pot over a medium heat and cook the onions with the bell peppers and celery in a bit of cooking fat until the onions are soft, about 5 minutes.
Pour in the tomatoes, bay leaf and dried thyme and break of the tomatoes with a wooden spoon. Season to taste with sea salt and freshly ground black pepper.
Bring the sauce to a simmer and let simmer for a further 8 minutes.
Add the shrimp to the sauce, bring back to a simmer and simmer until the shrimp are just cooked, about 4 minutes.
Meanwhile heat a large non-stick skillet over a medium heat and melt-in a tablespoon of cooking fat.
Beat the eggs together with the water and season to taste with sea salt and black pepper.
Pour ¼ of the egg mixture in the hot pan and cook the omelet using a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
When the omelet is almost set, add a little less than ¼ of the shrimp and tomato sauce and then fold the omelet in half.
Repeat the process for the other 3 omelets and serve topped with extra tomato and shrimp sauce on top.
More Egg Recipes
If you love eggs as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Egg in a Jar
- Pickled Eggs
- Egg Drop Soup
- Egg and Avocado Salad
- Egg Fu Young
- One-Pan Egg and Vegetable Breakfast
- Egg and Vegetable Muffin Cups
📖 Recipe
Creole Omelet
Ingredients
- ½ cup chopped onions
- ½ cup bell peppers chopped
- ½ cup celery chopped
- 1 can 16 oz tomatoes
- 1 bay leaf
- ¼ teaspoon dried thyme
- 25 small uncooked shrimp peeled and deveined
- 8 eggs
- ½ cup water
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a pot over a medium heat and cook the onions with the bell peppers and celery in a bit of cooking fat until the onions are soft, about 5 minutes.½ cup chopped onions, ½ cup bell peppers, ½ cup celery, Cooking fat
- Pour in the tomatoes, bay leaf and dried thyme and break of the tomatoes with a wooden spoon. Season to taste with sea salt and freshly ground black pepper.1 can, 1 bay leaf, ¼ teaspoon dried thyme, Sea salt and freshly ground black pepper to taste
- Bring the sauce to a simmer and let simmer for a further 8 minutes.
- Add the shrimp to the sauce, bring back to a simmer and simmer until the shrimp are just cooked, about 4 minutes.25 small uncooked shrimp
- Meanwhile heat a large non-stick skillet over a medium heat and melt-in a tablespoon of cooking fat.Cooking fat
- Beat the eggs together with the water and season to taste with sea salt and black pepper.8 eggs, ½ cup water, Sea salt and freshly ground black pepper to taste
- Pour ¼ of the egg mixture in the hot pan and cook the omelet using a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
- When the omelet is almost set, add a little less than ¼ of the shrimp and tomato sauce and then fold the omelet in half.
- Repeat the process for the other 3 omelets and serve topped with extra tomato and shrimp sauce on top.
Leave a Reply