Frank’s seafood omelette recipe
Frank’s Seafood Omelette recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- 1 dozen medium-size shrimp (cooked and halved lengthwise)
- 8 ounces crab meat (cooked or imitation)
- 2 cups fresh mushrooms, sliced
- 8 green onions, chopped
- 1/2 cup sour cream
- 8 eggs (2 per omelette)
- 1 to 2 cups grated Swiss cheese
- 2 Tablespoons butter or margarine
Saute onions and mushrooms in 2 Tablespoons butter or margarine until soft. Add seafood and add sour cream; stir together and warm over very low temperature and set aside. (Sour cream should not boil.)
Whip eggs (2 at a time) and pour into a buttered 8-inch omelette pan over medium-high heat. Lift edges frequently to allow uncooked portion to flow underneath. Sprinkle 1/4 to 1/2 cup of cheese over center portion of omelette. Cover and cook 1 to 2 minutes at medium heat. Add 1/2 cup of seafood mixture on the top of one half of the omelette. Cover and cook until egg mixture is set (approximately 2 minutes).
Fold omelette over seafood portion, slide onto a warm plate, garnish top with halved shrimp and a sprig of parsley. Serve with fresh fruit and hot muffins or sliced Tomato Soup Cake and Zucchini Bread.
Reference: Frank’s seafood omelette recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.