For the Seafood Omelette
- 6 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup cooked small shrimp
- 1 cup real crab meat
- 2 tablespoons mayonnaise
- 2 tablespoons fresh chopped chives (plus more for garnish)
- 1/2 teaspoon paprika (preferably smoked!)
- 1/4 teaspoon chipotle powder
For the Hollandaise
- 2 egg yolks
- 1 tablespoon lemon juice
- dash of salt
- dash of pepper
- 1/2 cup melted ghee
- Roughly chop up the crab and shrimp. Toss them into a medium-sized bowl and add the mayonnaise, chives, paprika and chipotle powder. Stir with a fork until completely combined and set aside.
- Heat a skillet over medium-low heat. Add 1 tablespoon of ghee to the pan and let melt. In a second medium bowl, add the eggs and egg whites (make sure to preserve the yolks for the hollandaise!) and beat with a fork until no whites are visible.
- Pour half of the beaten eggs into the heated skillet. As soon as the egg starts to set on the bottom (it should happen almost instantly), gently pull the egg towards the center with a spatula, allowing the raw egg on top to flow around the pan and begin to cook. If necessary, use the spatula to help spread the raw egg on top to fill in any gaps.
- Spoon half of the seafood mixture into the center of the cooking eggs. Once the egg is cooked through, use the spatula to gently fold each side of the omelette like a tri-fold wallet. Carefully transfer the omelette to a plate.
- Add the remaining ghee to the skillet and repeat the above steps to make the second omelette.
- Finally, make the hollandaise. It’s best to make hollandaise just before serving, but since omelettes are quick to prepare you can prep the hollandaise before the omelettes if you’d like. Gently melt the ghee on the stovetop or by microwaving for a few seconds at a time. Add the egg yolks, lemon juice, salt, and pepper to a blender. Turn the blender on low for about 20 seconds, then slowly start to drizzle in the ghee. If you’ve ever made homemade mayo, this is very similar. It should take full minutes to drizzle in the ghee – set a timer if you have to! Gradually, the mixture should emulsify and thicken. If it’s too thick for your liking, just drizzle in more ghee.
- Top the omelettes with hollandaise sauce and garnish with additional chopped chives. Serve with breakfast potatoes, hashbrowns, or fresh fruit. Dive in immediately!
Keywords: Seafood Omelette with Hollandaise Sauce, seafood omelette, paleo hollandaise sauce