This seafood omelette recipe and the accompanying post are sponsored by Southern Kitchen!
When the man spouse and I were in Oconomowoc, Wisconsin this fall for a wedding, we ate at the same family diner nearly every morning. It was the kind of diner where you seat yourself when you walk in. Cheap vintage coffee mugs sit upside-down at each table. All of the servers know just from glancing at you that you're new to the place, but they welcome you with a smile when you come back the next day.
At this diner, I feasted on a seafood omelette with hollandaise sauce each morning... And I've been dreaming about it ever since. I've been testing and testing... and now I can have my own paleo version whenever I want!
Confession time: I totally suck at making omelettes. For the first 27 years of my life, omelettes ended in scrambled eggs or burnt husks. Any attempt to learn how to make an omelette was wholly quashed the minute the beaten eggs hit the pan.
After a while, I gave up. I assumed that certain cooking techniques would just elude me forever. But the one thing I didn't try? The internet.
Leave it to my stubborn self to never try researching on the internet how to make an omelette. Why didn't I? I guess I have to admit that it seemed too simple of a thing to look up. Google's employees who dutifully look through every internet search would judge me, right? (I know that's not really what happens.)
But I caved because I yearned to make a seafood omelette like the ones I had at that grubby diner in Wisconsin.
The second I pulled this gorgeous Demeyere pan that Southern Kitchen sent over out of its packaging, I knew I had to make an omelette. Clearly, I've got a crush on breakfast food. I haven't had a stainless steel skillet since I first moved out of my parents' home... the hand-me-down they gave me didn't last, and I've been relying solely on my cast iron skillet. I still adore my cast iron, but cooking with this Demeyere pan has been an absolute dream.
Southern Kitchen is one of those websites I fall into and can't seem to tear myself away. I literally click through their entire inventory each time I visit, gawking over Finex cast iron and oohing at beautifully simplistic Stoneware & Co serving bowls. I fill a wishlist and quickly find myself embarrassingly beyond what my wallet could handle. Southern Kitchen sells the kinds of kitchenware I want my home to be filled with!
And it doesn't just stop there. Beyond their shop, Southern Kitchen publishes southern-inspired recipes and entertaining tips. Some of their recent posts include The New Southern Holiday: Here's your holiday hostess bucket list and 5 ways to take southern hospitality to the next level.
I have good news for you, too... use the code WELCOME10 to get $10 off your first purchase of $50 or more! (That's essentially 20% off. You're welcome!)
But finally, you can get a recipe on Southern Kitchen's website, too! Southern Kitchen has regular recipe contests with prizes from their shop. Submit your own recipe to Southern Kitchen.
And, in the meantime, while you're dreaming up all the recipes you're going to enter... feast on this southern-inspired seafood omelette with hollandaise.
Seafood Omelette with Hollandaise Sauce
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Breakfast
Ingredients
For the Seafood Omelette
- 6 eggs
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup cooked small shrimp
- 1 cup real crab meat
- 2 tablespoons mayonnaise
- 2 tablespoons fresh chopped chives (plus more for garnish)
- ½ teaspoon paprika (preferably smoked!)
- ¼ teaspoon chipotle powder
For the Hollandaise
- 2 egg yolks
- 1 tablespoon lemon juice
- dash of salt
- dash of pepper
- ½ cup melted ghee
Instructions
- Roughly chop up the crab and shrimp. Toss them into a medium-sized bowl and add the mayonnaise, chives, paprika and chipotle powder. Stir with a fork until completely combined and set aside.
- Heat a skillet over medium-low heat. Add 1 tablespoon of ghee to the pan and let melt. In a second medium bowl, add the eggs and egg whites (make sure to preserve the yolks for the hollandaise!) and beat with a fork until no whites are visible.
- Pour half of the beaten eggs into the heated skillet. As soon as the egg starts to set on the bottom (it should happen almost instantly), gently pull the egg towards the center with a spatula, allowing the raw egg on top to flow around the pan and begin to cook. If necessary, use the spatula to help spread the raw egg on top to fill in any gaps.
- Spoon half of the seafood mixture into the center of the cooking eggs. Once the egg is cooked through, use the spatula to gently fold each side of the omelette like a tri-fold wallet. Carefully transfer the omelette to a plate.
- Add the remaining ghee to the skillet and repeat the above steps to make the second omelette.
- Finally, make the hollandaise. It’s best to make hollandaise just before serving, but since omelettes are quick to prepare you can prep the hollandaise before the omelettes if you’d like. Gently melt the ghee on the stovetop or by microwaving for a few seconds at a time. Add the egg yolks, lemon juice, salt, and pepper to a blender. Turn the blender on low for about 20 seconds, then slowly start to drizzle in the ghee. If you’ve ever made homemade mayo, this is very similar. It should take full minutes to drizzle in the ghee - set a timer if you have to! Gradually, the mixture should emulsify and thicken. If it’s too thick for your liking, just drizzle in more ghee.
- Top the omelettes with hollandaise sauce and garnish with additional chopped chives. Serve with breakfast potatoes, hashbrowns, or fresh fruit. Dive in immediately!
Keywords: Seafood Omelette with Hollandaise Sauce, seafood omelette, paleo hollandaise sauce
Jon says
For the second omelette you probably use 1 tablespoon more ghee not the remaining ghee as published