There’s just something about having your breakfast composed into an omelette that turns a few humble eggs into a meal worth savoring. Filling your omelette with wild-caught seafood, whether it’s smoked salmon, Dungeness crab, or spot prawns, elevates an already elevated breakfast to a whole new level.
Here are 7 seafood omelette recipes that will make every day feel like a weekend.
Crab and Avocado Omelette
Feeling crabby in the morning? If you have Dungeness crab legs thawed and ready to enjoy, try making this elegant crab and avocado omelette from Our Salty Kitchen. A ripe avocado always pairs up nicely with the sweetness of Dungeness crab, while a handful of fresh herbs mixed into the dish will help bring the flavor of the omelette to life. You only need about ½ cup or so of crab meat to make this omelette, which you can probably get from three of four legs.
Omelette Arnold Bennett
An exceedingly rich British concoction made with smoked pollock, extra yolks, and heavy cream infused with a host of aromatic spices, The Guardian’s version of the omelette Arnold Bennett is an elaborate brunch project for a rainy morning. You can use your favorite smoked cod instead — here’s an easy recipe for smoked cod if you have the right smoker setup — but even an English Breakfast tea smoked fillet of white fish could be a lovely adaptation to the meal. Note: Lest you are confused by a few British English terms used in the recipe, a “grill” is your burner, and “double cream” is what we call heavy or whipping cream.
Smoked Salmon and Kimchi Omelette
This smoked salmon and kimchi omelette from Queenstown News is a dish that you could enjoy equally for breakfast, lunch, or dinner. Served open faced over medium-high heat, the omelette will be tender but develop a nice crust, becoming the perfect vehicle for a mixture of smoked salmon and kimchi bound together with a bit of mayo; if you preheat the pan for a few minutes before adding the oil, you’ll actually get even better results. To garnish the finished omelette, top with fresh cilantro, black sesame seeds, and bean sprouts.
Smoked Salmon and Goat Cheese Omelette with Beet Relish
Curtis Stone’s recipe for an omelette is a treat for the eyes as well as the taste buds. It’s salty and savory from smoked salmon, creamy and tangy from the addition of goat cheese, and topped with a raw beet relish that’s a little sweet and a little sour. Don’t be intimidated by the idea of making a beet relish — all you’re really doing is grating a beet and tossing it in a dressing, which will keep for several days.
Classic Smoked Salmon Omelette
The classic combo of smoked salmon, cream cheese, and scallions in this recipe from Tyler Florence is easily made all the more decadent with the addition of heavy cream rather than milk in its egg base.
Broiled Smoked Salmon Omelette
As an alternative to a straightforward smoked salmon omelette, this broiled version from the Food Network is served open faced so that it can be loaded up with toppings: cream cheese, capers, red onions, and dill. The minute or so that it spends under the broiler helps to give it a golden frittata-like finish and will save you the trouble of needing to flip the omelette.
Louisiana-Style Shrimp Omelette
Take your cues from the Bayou and use your Alaskan spot prawns for this recipe adapted from Galatoire’s, a Bourbon Street establishment that serves up fine Creole cuisine. While many Creole dishes feature a complex melange of ingredients, the simplicity of this omelette — it’s made from butter, garlic, shrimp, and eggs — allows the sweet flavor of spot prawns (that’s right, not gulf shrimp!) to take center stage.