Low Carb Seafood Omelette with Shrimp and Hollandaise Sauce

A creamy seafood filling with shrimp and crab and buttery hollandaise sauce make this Seafood Omelette a treat of a breakfast!

This recipe is also low carb, protein-packed, gluten free, Whole30, paleo, and keto-friendly. Save this one for later — you'll want it on hand!

Ingredients for a seafood omelette with hollandaise sauce

The goal for this omelette was to keep the ingredients list relatively simple so you can focus on making the actual omelette, not prepping a ton of filling ingredients.

Here's what you'll need for a creamy seafood filling:

— Small shrimp: pre-cooked! Make it easy on yourself. You'll likely be able to find small, pre-cooked shrimp in your freezer section. If you can't find small (quarter-sized) shrimp, grab a larger size and chop 'em up.

— Lump Crab: the real stuff, not imitation crab, if possible! Again, your best bet here is probably the freezer section, but props to you if you can get your hands on fresh, never frozen crab!

— Mayonnaise: I use Primal Kitchen brand; it's Whole30 and gluten free, and I don't have to worry about extra junk in the ingredients list. The mayo keeps the filling creamy and keeps it together, so definitely don't skip this!

— Paprika: Adds a little smokiness to the filling. Even more if you use smoked paprika.

— Chipotle powder: Like the paprika, chipotle powder adds a bit of smokiness. It also adds a little bit of a kick to the filling!

— Fresh chives: They make the best garnish for omelettes with hollandaise sauce! And chives pair perfectly with seafood.

Simple, but delicious!

The hollandaise has a similarly simple ingredient list. To make the lemony-butter sauce, you'll need:

— Egg yolks: Where all the richness of hollandaise comes from! You are welcome to use the egg whites for the omelette.

— Lemon juice: Adds a bit of brightness to counteract all the richness of hollandaise. A must-have.

— Ghee OR Melted butter: For dairy free hollandaise, use ghee. Otherwise, melted butter is fine! Unfortunately, I don't think there's a truly good substitute for vegan hollandaise.

Trust me, it's a winner!

How to make a seafood omelette

Once you've got all the ingredients together, the first step is preparing the filling. Omelettes come together pretty dang quickly once you get started, so make sure everything is good to go before you start cracking eggs!

First, roughly chop up the crab and shrimp. Transfer to a bowl. Add the mayonaisse, paprika, chipotle powder, and chives. Stir until fully incorporated, then set aside.

To make the omelette, add the eggs to a bowl and whisk until fully blended and light in color.

NOTE: You CAN use the egg whites leftover from hollandaise for the omelettes. Just use the 2 leftover egg whites plus four for the omelettes!

Preheat a tablespoon of ghee, butter, or olive oil in a skillet over medium heat. Add half of the eggs.

Almost instantly, the egg will start to set on the bottom. 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.

Tips and tricks for making omelettes

I struggled with making omelettes for a long time. Fortunately, I've *mostly* figured it out — at least enough to make a few recipes and photograph them!

Don't keep the skillet too hot

Like scrambled eggs, low and slow is the name of the game! Set the temperature to medium-low.

Too high, and the eggs will overcook before they ever have time to start to set.

Use a spatula to gently move the eggs

As the eggs start to set — which should happen almost immediately — use a spatula to gently pull the set eggs toward the center, letting the uncooked eggs spill out.

Have the filling prepped and ready

Make sure the filling is ready to go before you start with the eggs! Because once the eggs are mostly set, you'll add the filling and fold the omelette. It only takes a couple of minutes!

How to make hollandaise sauce

You are going to LOVE knowing how to make your own hollandaise sauce! And it's pretty simple, too.

You'll need a high-powered blender to make this easy. If you don't have one, you CAN use a whisk, but it's far easier with a blender.

Hollandaise is an emulsion — which essentially means you're forcing two things together that otherwise would not blend together. In this case, that's egg yolk and butter.

Add the egg yolks and lemon juice to a blender. Blend on high, and keep the motor going while you sloooooowly drizzle in the ghee/butter.

You truly do want to be slow with this, so don't rush!

As you go, you should notice the mixture starting to thicken and lighten in color.

After all the ghee/butter is mixed in, add a dash of salt and pepper. And you're done!

Troubleshoot: My hollandaise sauce separated!

If your hollandaise sauce is lumpy and greasy, not smooth and light in color, unfortunately something went wrong. But don't worry, you can still try to save it!

A couple things can lead to a broken hollandaise sauce:

• The ghee/butter was too HOT when it was poured in, causing the egg yolk to curdle.
• The ghee/butter was poured in too FAST, again causing the yolk to cook and curdle before emulsifying.

To try and save the hollandaise:

Add another egg yolk.

Heat up about ¼ cup of water. It should be hot, but not boiling or scalding.

While blending, add the water 1 tablespoon at a time. Again, you've got to add it slowly!

After that, the hollandaise may not be PERFECTLY creamy, but should have emulsified. Taste and add a bit more lemon juice if needed.

Can I make the hollandaise sauce ahead of time?

Yes, you can. Make it up to 1 day ahead of time and store in an airtight container in the fridge until using.

However, I think hollandaise sauce is best when it's FRESH. That's why in the recipe instructions, you make it right after the omelettes. Plus, that allows you to use the egg whites you'll have left over in the omelettes. Score.

How to serve this seafood and shrimp omelette

The best way to serve a good omelette is with hashbrowns — at least, that's my go-to!

If you'd like to go that route, I've got a recipe for homemade hashbrowns that you can use.

Other options include breakfast potatoes, toast, fresh fruit, and/or avocado.

Variations for a seafood omelette recipe

I intentially kept the filling very basic, so you can change it up as you see fit!

— Add veggies: Red pepper, mushrooms, or spinach would all work well as filling add-ins for this omelette. I suggest pre-cooking them a bit, since the eggs would overcook long before red pepper cooks inside!

— Add cheese: Cheddar or provolone would be great here! You can sprinkle some inside the omelette before adding the filling and/or sprinkle on top before pouring hollandaise over.

— Change the seafood: I used crab and shrimp for the filling because they're relatively easy to find and accessible. However, you could use all crab, swap the crab out for lobster, or smoked salmon, or use all shrimp.

— Add cream cheese: For a truly decadent omelette, add a couple tablespoons of cream cheese to the mayonaisse and stir until smooth. Wowza!

More breakfast recipes to try

While this low carb seafood omelette recipe is a definite winner, it never hurts to have more breakfast and brunch recipes on hand!

If you're feeling seafood, definitely try the Salmon Cake Eggs Benedict. The Southwest Chorizo Breakfast Casserole will also feed a crowd if you've got company or a hungry family!

Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.

Print

📖 Recipe

[PIN IT!]