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Seafood Omelet

© Brenda Wall

Welcome to Gourmet Seafood!

Sunday Brunch has always been my favorite weekend meal. It's the perfect way to slow down and relax around the table with family and friends. It can also be the perfect time to spend some time alone with the Sunday paper or a good book. As pleasant as sitting down to such a meal, rarely do we make/take the time to savor over such a meal. So on those rare occasions when we do slow down enough to partake in that first meal of the day, we should make the most out of it by preparing something elegant, delicious and easy to prepare. There are so many recipes and dishes in which one can choose. I love seafood and try to incorporate it into as many recipes as possible. So in my case an omelet would be an excellent item on my brunch menu.

Omelets are not difficult to prepare. The key to making a good omelet is to get plenty of practice, use non-stick cookware, non-stick cooking spray, and fresh eggs. Also, keep in mind that there are many different techniques used to create omelets. As you are aware, of course, the Internet is an excellent resource for finding recipes and tips and other information on creating omelets. One site, in particular, that may be of interest is Omelets and Fritatas. The author covers a variety of information about omelets, covering many aspects including the history, cooking techniques, nutritional content of omelets.

A few of my favorite fillings for omelets are bell peppers, cheeses, herbs, fruits and seafood. I have experimented with lots of seafood fillings and have published my favorite two on this week's site. If you have never tried cooking omelets at home, I hope that this article will encourage you to do so by trying one of my recipes, Seafood Omelet or Smoked Salmon Omelet. You can't go wrong with either of these recipes. Both are delicious!

Seafood Omelet
8 large eggs
1/2 cup grated parmasean cheese
1/2 cup sour cream
8 ounces of jumbo lump crab meat
1/2 pound medium shrimp, cooked and cut into chunks
1 cup finely diced red bell peppers
1 cup of diced scallions
1 tablespoon butter
non-stick cooking spray, butter or garlic-flavored
salt and pepper, to taste

Melt butter in skillet and saute scallions and peppers until they are soft; add parsley, sour cream, crab meat and shrimp and cook over very low heat; remove and set aside; beat eggs and pour into a large deep non-stick pan sprayed with non-stick cooking spray; cover and cook until egg is set; (remember to lift edges so that uncooked egg can get underneath and cook as well); sprinkle with cheese, being careful no to fill too close to the outer edges; add seafood and sour cream mixture; gently fold omelet over; let set for about 1 minute; remove to plate and serve. Serve with hot croissants and cool mimosas.