5 Best Seafood Omelette Recipes in the World (According to Me)

I love seafood and omelettes, so seafood omelettes are what I have been making when I don't know what to eat. I have tried a bunch of different seafood omelette recipes, but these five recipes below have been favored the most by my friends, my party guests and of course myself. So here we go. Experiment and enjoy!

Ingredients

• 4 eggs
• 1 tbsp. minced onion
• 2 tbsps. butter
• 1/2 teaspoon salt
• 1 tbsp. chopped celery
• 3/4 cup diced lobster meat

Preparation

• Beat the eggs and cook in a skillet over medium heat.
• Sauté minced onions in butter. Add celery, salt and lobster meat, then simmer for 3 minutes.
• Spread the mixture over the omelette.
• Fold and serve.

Ingredients

• 3 eggs, beaten

• 1 tbsp. chopped green onion

• 1 tbsp. Soy Sauce

• 1 tsp. ground white pepper

• 1/2 cup fresh crab meat

• 1/2 cup vegetable oil

Preparation

• Beat the eggs in a mixing bowl
• Add onion, soy sauce, crab meat and white pepper
• Mix together very well
• Heat a skillet over high heat; add vegetable oil and wait until the oil gets really hot
• Pour the mixture into the skillet and reduce the heat to medium
• When the omelette turns golden brown, flip it and cook the other side
• Serve on steamed rice with Sri Racha Sauce (chili sauce)

(This recipe is a bit complicated and time consuming, though it is absolutely worth your time.)

The Filling

Ingredients

• 3 slices bacon, chopped
• 3 tbsps unsalted butter
• 6 shucked oysters
• 2 tbsps chopped green onion
• 1 tsps garlic
• 1 pinch of cayenne (powdered red pepper)

Preparation

• Add butter into a hot skillet.
• When the butter is melted, add the oysters, bacon, garlic and green onions.
• Sauté until the edges of the oysters curl.
• Remove from the heat and season with a pinch of cayenne, then set aside.

The Omelette

Ingredients

• 1 tbsp clarified butter or olive oil
• 3 eggs
• 2 tsps Half & Half
• Salt
• 2 tsps unsalted butter

Preparation

• Combine the eggs, half & half and a pinch of salt, then whisk together.
• Heat a skillet over medium heat and add clarified butter.
• When the skillet is very hot, add the egg mixture.
• Cook without stirring, but gently tilt the skillet a little to allow the uncooked egg to run off.
• Flip and cook the other side for 1 minute, then remove from skillet.
• Put the filling in the center; fold and serve.

Ingredients

• 1/4 lb. shrimp
• 1 slice fresh ginger, minced
• 3 green onions, chopped
• 1/2 lb. bean sprouts
• 6 eggs, lightly beaten
• 1 tbsp. sherry
• 1/4 tsp. salt
• Cooking oil

Sauce

• 4 tsp. soy sauce
• Dash of white pepper
• 1 tbsp. sherry
• 2 tsp. sesame oil
• 2 tbsp. cornstarch in 2 tbsp. cold water
• 1 1/2 c. water
• 1 slice fresh ginger, minced

Preparation

• Heat oil in a large skillet; stir-fry minced ginger for about 30 seconds.
• Add green onions and bean sprouts; stir-fry for another 2 minutes.
• Add shrimp, sherry, and salt; stir-fry for 1 minute.
• Remove from skillet and add to beaten eggs. Mix thoroughly and set aside.
• Heat oil in a large skillet; add the egg mixture.
• Cook until 90% done; flip and cook the other side for another 1 -2 minutes.
• Combine all ingredients for sauce in another skillet, stir constantly, and cook until thickened and clear.
• Remove the egg Fu Yung from skillet, add the sauce and serve

Ingredients

• 1 cup poached Alaska salmon or 1 can (7-1/2 oz.) salmon, drained
• 3 tbsps butter or margarine
• 6 eggs, beaten
• 1 tbsp finely chopped green onion
• salt and pepper
• 1/3 cup dairy sour cream
• 2 tbsps finely chopped parsley

Preparation

• Flake salmon. Heat salmon over medium heat with 1 tbsp of butter in a skillet for about 2 - 3 minutes.
• Combine eggs, green onion, dash of salt and pepper; mix well.
• Heat 2 tablespoons butter in a skillet; add the egg mixture and cook until set.
• Spoon salmon over half of omelette and fold.
• Spoon sour cream over the omelette and serve.