Rubyz Over-Stuffed Veggie & Seafood Omelet with Hollandaise Sauce Recipe

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I love Seafood--that's not a secret-- so why not incorporate it into Breakfast!
This Omelet is sure to please your palate as well as keep you full for a good part of the day.
Note--There will be enough vegetables to make two Omelets. Thus, you will only need to use half of the sauteed vegetables.
Reserve some of the cooked chopped shrimp and crawfish to top the Omelet when garnishing.

 
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Ingredients

Directions

1.
Add 2 TB olive oil to a pan and saute the zucchini, squash, bell pepper, onion until veggies are aromatic and just cooked thru--salt & pepper
2.
Add the mushroom; saute a few minutes more
3.
You want to keep a little bite in those veggies and mushrooms
4.
Add butter to a large non-stick pan. I also gave little spray of Pam around the pan as well
5.
Whisk the eggs with the heavy cream, chopped basil, chives, parsley, half of the grated cheese, salt, pepper, pour into the heated pan.
6.
In a separate pan, saute the shrimp and crawfish in 2TB olive oil.
7.
Gently pull the eggs toward the center around the pan until almost all has cooked
8.
Add the cooked veggies to the eggs.
9.
Add the shrimp and crawfish.
10.
Next, add the cream cheese--along the Omelette.
11.
Gently fold over with a large spatula.At this point, the eggs should be cooked thru enough. Turn off the heat and slide the Omelette onto a plate
12.
Hollandaise Sauce--whisk together the egg yolks, and all other ingredients EXCEPT the butter in a stainless steel pan.
13.
Hold the pan over the boiling water. Be careful to keep the pan not too close to the water. Briskly whisk until the mixture is pale yellow and takes on a creamy consistency
14.
Add the melted butter and continue to whisk briskly until well incorporated.
15.
Garnish the Finished Omelet with chopped scallions, tomato,grated cheese, some of the reserved veggies, chopped shrimp and crawfish--pour on the Hollandaise Sauce and enjoy
16.
Very delicious!

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Comments

  • John Spottiswood
    July 14, 2011
    This looks great Ruby! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
    1 reply
    • RubyzKitchen
      August 14, 2011
      Ok, Thanks John. The herb in the Holandaise Sauce is parsley...have to correct that in the recipe.

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