Cranky's Creole Omelet

Cranky's Creole Omelet

Chef: Cranky Cook

Description: Everyone who knows me knows I love creole and cajun food. This simple but delicious omelet is just the answer for a quick breakfast

Skill Level: Easy

Prep Time
15 minutes
Total Time
25 minutes
4 to 6

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  • 4 tbsp Butter
  • 1 cup Milk
  • 8 whole Eggs
  • each ***For Omelet
  • 1 lb Cooked tiny (bay) shrimp
  • 1 tsp Thyme
  • 1 tsp Old bay
  • 3 tsp Garlic salt
  • 1 whole Bayleaf
  • 16 oz Canned tomato with chiles
  • 3 tbsp Butter
  • 1 cup Celery, chopped
  • 2 each Bell Pepper, chopped
  • 2 cup Onion, chopped


  1. While omelet is still moist and creamy-looking, fill each with 1/2 cup hot shrimp mixture. Top each omelet with 2 tbsp shrimp mixture.

  2. Mix eggs and Milk In 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1 tablespoon butter until just hot enough to sizzle a drop of water. Pour in 1/2 cup egg mixture (mixture should set immediately at edges). With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.

  3. In medium saucepan over medium heat, cook onion, bell pepper and celery in butter, stirring occasionally, until tender but not brown, about 5 minutes.

  4. Stir in tomatoes, breaking apart with spoon if necessary. Stir in seasonings; increase heat to high and cook, stirring occasionally, until mixture thickens, about 8 to 10 minutes. Stir shrimp into tomato mixture, then reduce heat to low; simmer just until heated through, about 2 to 3 minutes.

  5. menu_book Chefs Notes:
    Feel free to garnish with green onion and a little dash of hot sauce. We serve ours with hasbrowns and some fresh fruit.

Recipe by Cranky Cook, Cranky Cook