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Cajun Crawfish Omelet

  • 1/2 cup of crawfish tails
  • 4 Eggland’s Best eggs, large
  • Salt & pepper, to taste
  • ¼ onion
  • ¼ bell pepper red and green
  • 1/2 cup shredded cheese
  • Garlic powder, Cajun seasoning, red pepper flakes (a pinch of each)
  • 3 tablespoons of olive oil
  • Sour cream and salsa and parsley to garnish
  1. Crack 4 Eggland’s Best eggs in bowl. Put a pinch of each seasoning in bowl, mix well, and set aside.
  2. In skillet, put 2 tablespoons of olive oil. Sautee onion and bell peppers for three minutes. Add in crawfish tails and heat through, about a minute.
  3. Remove from skillet and add about a tablespoon of olive oil. Pour in eggs, let set for one minute.
  4. Add shredded cheese, then crawfish mixture, cook about 2 to 3 minutes and fold over until done.
  5. Remove from skillet and top with salsa and sour cream, sprinkle with parsley.

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