Creole Omelet

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By crafting and savoring a Creole omelet, you're not just enjoying a delicious dish; you're partaking in a culinary tradition.

Course Breakfast

Cuisine Creole

Keyword creole, omelet, omelette, shrimp

Prep Time 20

Cook Time 27

Servings people

Calories 273kcal

Cost $13

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.