Recipe: Crawfish Gumbo Omelet

When you think of Louisiana cooking, crawfish and gumbo immediately come to mind, but this recipe gives a regular old omelet a unique twist with true Cajun flair! A great way to use leftover crawfish (which isn't always so tasty the next day on its own), this easy dish makes a great lunch or light supper.

Crawfish Gumbo Omelet
(Serves 2-3.)

Steamed crawfish. (Photo credit: Wikipedia)

Ingredients:

2 Tbsp butter
1/4 cup diced green bell pepper
1/4 cup diced celery
1/4 cup diced onion
1 Tbsp flour
1 can (15 oz) stewed tomatoes   
1 can (6 oz) tomato paste
3/4 to 1 lb. cleaned crawfish meat
5 eggs, beaten
3 Tbsp heavy cream
pinch cayenne
salt and black pepper to taste
oil or butter to cook omelet

Directions:

1. Heat butter in a saucepan over medium heat until butter melts, then add the green bell pepper, celery, and onion, stirring and cooking until vegetables just start to soften.
2. Sprinkle the flour over and stir constantly until sauce forms and thickens and flour cooks and turns golden yellow.
3. Add the stewed tomatoes and tomato paste in saucepan, stir and cook until tomatoes are heated through.
4. Reduce heat to low, add the crawfish and simmer for 15 minutes, stirring often; keep warm.
5. In separate bowl, whisk together the eggs, cream, cayenne, salt, and pepper.
6. Put a skillet over medium-low heat, add enough oil or butter to cook the omelet (about 2 Tbsp) and heat the oil until just hot.
7. Gently pour the egg mixture into the skillet; shift the pan around and lift the edges to allow for the wet egg mixture to seep under and set up.
8. When eggs in skillet are just set, spoon the crawfish filling into the center, fold omelet over, remove from heat, cover skillet and let sit for 1 minute. Serve hot.

Recipe - Fall Harvest Omelet

This delicious high-protein recipe combines the healthy goodness of eggs with yummy fall and late summer veggies for a tasty start to the day, light lunch, or even a quick dinner. Feel free to substitute other veggies, or spice it up with other kinds of herbs or cheese. Omelets are great for experimenting as they are so quick and easy and versatile!

Omelette.

Fall Harvest Omelet
(Makes 2 good-sized omelettes.)

Ingredients:
1/2 cup sliced mushrooms (shitakes are great for a tasty twist)
1/2 cup sliced yellow summer squash
1/2 cup sliced zucchini
1/4 cup diced red bell pepper
oil for cooking
4 eggs (pasture-raised for the best health benefits and nutritional value)
1/4 cup water
2 tsp. grated Parmesan cheese
1/2 tsp. dried basil leaves
1/8 tsp. garlic powder
2 tsp. butter (or oil)

Directions:

• Add oil or coat with cooking spray a heavy oven-proof 10 inch skillet, and place over medium-high heat. Add the mushrooms, summer squash, zucchini, and bell pepper and cook, stirring until vegetables have browned slightly and are softened a bit. Scrape out into a bowl and keep warm; wipe out skillet and set aside.
• In a separate bowl, beat together the eggs, water, cheese, basil, and garlic powder until blended. Put butter in the skillet over medium-high heat and shake the skillet until the bottom is evenly coated with the melted butter.  
• Pour 1/2 of the egg mixture into the hot skillet. Tilt skillet and gently push the cooked portions from edges toward the center, moving the uncooked eggs to the hot skillet bottom. Once the eggs are solid, spoon 1/2 the vegetable mixture on 1 side of the eggs, then flop the other side of the omelet over the top and slide off onto a plate.
• Repeat with the remaining 1/2 eggs and vegetables for the second omelet.
• Serve warm.

Recipe - Farm Fresh Omelets from Jamie Oliver's Kitchen

Image via WikipediaAs you probably know if you've been following this blog for a while, we love Jamie Oliver!  We greatly appreciate his philosophy of fresh, from-scratch foods cooked in your own kitchen, and he always has great recipes to share. Omelets are some of my favorites - they are easy to make, super-fast, nutritious, filling, and oh-so-yummy!

Check out this link for some of Jamie's farm-fresh easy omelet recipes:
 http://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/OMELETS
Omelets are tasty and super-quick to knock together. A simple omelet is delicious, but if you like to mix things up, some of the other flavor combinations I’ve given you below are really good, whether you’re eating your omelet for breakfast, lunch, or even dinner on those nights when you don’t want to be in the kitchen for long....
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Healthy Egg Recipes

So, you’ve heard the good news about eggs? They are no longer on the naughty list. Eggs have many nutritional benefits, and they are super easy to prepare, making them a favorite of bachelors and college students. Include them in your daily diet with these delicious and healthy recipes.

Eggs are not just for the holidays. They can be eaten every day. To their credit, eggs contain protein, healthy fats, low cholesterol, helpful minerals and vitamins. Eating two eggs a day can give you a good start to the day. Adding protein to each meal helps curb the cravings that could otherwise derail your diet. We always recommend using organic eggs, or if you can get them, eggs from pastured poultry - these are the healthiest and contain the most nutrients and good fats. (See bottom of this blog post for more on pastured poultry.)

So, how do you eat eggs? Here are some good basic recipes to get you started.

Image via Wikipedia* Scrambled eggs – Break eggs into a bowl, and beat with a fork until well mixed. Pour into a hot greased skillet, and scramble until you like the doneness of the egg. Eat with a side of whole wheat toast and a piece of fruit.

* Omelet – Who doesn’t like a good omelet? Here are a few pointers. Only use two eggs, unless you're a big eater. Adding a third for density is not necessary. A tablespoon of water in the egg mixture can make it lighter and fluffier so you get a bigger omelet without additional calories. Also, add your favorite healthy ingredients for a more satisfying meal. Try diced tomatoes, onions, green peppers, lean ham or turkey sausage.

* Boiled eggs – They are easy for breakfast on the go. Many kids like them too. Boil several eggs and place them in the fridge. Place them in warm water and peel them for everyone to enjoy at breakfast the next day. Keep the yolks in for added nutritional value!

* Breakfast scramble – Take your eggs to the next level. Combine eggs or egg whites with Canadian bacon cubes, turkey sausage, cheese cubes and onions. Scramble in a pan until the eggs are done. Top with salsa. It’s a twist on regular scrambled eggs.

* Quiche – Combine your love of eggs with a food that can be eaten for lunch. Mix eggs with delicious add-ins like onions, ham and low-fat cheese, milk, and spices, and pour into a lightly baked crust. Bake for 1 hour or until solid in the center. Everyone can create their own favorite quiche recipe for the family.

Image via Wikipedia* Egg salad – This makes a great vegetarian sandwich for lunch. Add light or fat-free mayonnaise and mustard. Place into pita pockets for a quick and less messy sandwich! It is easy to make in a hurry as well. Coarsely chop your eggs and add your condiments. Some people like pickles or relish in their egg salad.

* Deviled eggs – These are great for an appetizer for a party or to have when you want a snack. Combine mustard, low-fat mayonnaise, paprika and boiled egg yolks in a bowl. Spoon it back into each cut boiled egg half. Sprinkle with more paprika.

* Frittata – Whisk your eggs until well blended. Add them to a heated skillet. Add your favorite toppings like chopped veggies or fresh herbs. Cook covered in the skillet until the eggs are set and done, or if it is very thick, finish under the broiler for a couple of minutes. Slide the frittata out of the pan onto your plate.

Yum!  Tasty, healthy, and filling - you can't ask for much more.

Recipe for Two - Fresh Veggie Omelet

Here's a great recipe perfect for a delicious, healthy and filling breakfast (or brunch...or heck, why not dinner?) for you and your honey (or mom, or son, etc.).

This recipe serves about two, but feel free to adjust quantities as desired. Other veggies may also be substituted - some suggestions are listed below the recipe. Enjoy, and be sure to let us know how you liked it!

Fresh Veggie Omelet for Two:

4 (or more if desired) eggs (organic, from pasture-raised hens), beaten well
1 large carrot, peeled and thinly sliced
4-5 medium shitake mushrooms, washed and stems removed, sliced crosswise in 1/2" slices
1 large handful fresh sunflower sprouts, washed
1-2 TB real butter (preferably organic)
1/3 c. shredded cheddar cheese
Salt & freshly ground pepper, to taste

Instructions:
1. Melt 1 TB butter in large skillet until it foams. Add carrots & mushrooms and saute, stirring frequently, about 5 minutes (you may wish to cover the pan for part of this time, but remove cover to let any liquid evaporate for last couple of minutes).
2. Add sprouts to pan, and stir well - about 1 minute more. Sprinkle in a bit of salt (try garlic salt for a little kick) and pepper.
5. Add a bit more butter and stir to melt, making sure bottom of pan is coated. Spread vegetables evenly in bottom of skillet.
6. Pour eggs gently over vegetables to cover. Sprinkle with cheese. Cover pan tightly.
7. Let cook 2-3 minutes, then rotate pan, turn off heat, and let sit 3 minutes more, or until eggs are firm and cheese is melted. (If eggs are still not quite firm on top, remove lid, and place under broiler for 1-2 minutes (keep a close eye on it!).
8. Slide onto a plate and season with salt & fresh ground pepper (we like Himalayan Pink Salt especially well, both for its taste and health benefits)
 9. Devour!

Omelets are great for any level of cook, as they are very easy, and lend themselves well to experimentation. Here are a few suggestions if you wish to try changing it up a bit - or come up with your own!

* Try different veggies, such as tiny-cut broccoli flowerettes, green or red peppers, etc.
* Try different (or mixed) varieties of mushrooms,
* Substitute alfalfa, bean, or other sprouts for the sunflower sprouts, or try tender greens such as spinach, arugula, dandelion, etc.
* Use other cheeses, such as Monterey Jack, Colby, different cheddars, Parmesan, Swiss, or others
* Add fresh or dried herbs - parsley is almost always good, or perhaps a few leaves of fresh basil?
* Get creative, and come up with your own combinations!