Bayou Omelet

Bayou Omelet

Yield: 12 servings


  • 2 oz. (1/4 cup) olive oil
  • 1 lb., 2 oz. (4 cups) sweet bell pepper strips
  • 6 oz. (1 1/2 cups) Bermuda onion, cut in strips
  • 12 oz. spicy Italian or andouille sausage, cooked, sliced thin, kept warm
  • 12 oz. cooked small shrimp, kept warm
  • 2 tbsp. chopped garlic
  • 4 oz. (1/2 cup) half-and-half cream
  • 2 tbsp. Dijon or Creole mustard
  • 1 tsp. ground cumin
  • 1 tsp. red pepper flakes, crushed
  • 2 lb., 10 oz.* eggs (24 large)
  • 6 oz. (3/4 cup) water

*If using frozen or liquid whole egg product.


  1. In large nonstick skillet, heat oil. Add and sauté bell peppers, onions, sausage, shrimp and garlic.
  2. Blend together half-and-half, mustard, cumin and red pepper flakes. Stir into vegetable/sausage/shrimp mixture. Cook and stir over low heat additional 2 to 3 minutes until mixture thickens slightly. Remove from heat; cover and keep warm.
  3. Beat together eggs and water.
  4. For each omelet, ladle 1/2 cup (4 oz.) egg mixture into heated spray-coated 8-inch omelet pan. Cook eggs omelet-style, over medium-high heat, allowing eggs in bottom and up side of pan to set, then pushing them toward the center, allowing uncooked egg portion to cook. Cook until firm throughout with no visible liquid egg remaining.
  5. Portion about 1/2 cup filling mixture into each omelet; turn out onto plate. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).


Egg facts