Omelette with seafood
4 servings
20 minutes
Seafood omelette is a refined dish of French cuisine that combines the tenderness of eggs with the richness of ocean flavors. Historically, seafood has been the basis of many Mediterranean recipes, and its harmony with eggs makes this omelette truly elegant. The dish's taste unfolds with subtle notes of anchovies, the spice of bay leaves, and the piquancy of black pepper. The egg mixture acquires an airy texture, while butter adds depth and softness. This omelette is perfect for an upscale breakfast or a light dinner accompanied by a glass of white wine. Garnishing with parsley and chives adds freshness and visual sophistication to the dish. Such an omelette will be a worthy centerpiece on the table, blending classic French traditions with seafood delicacies.
1
Drop the mussels and bay leaf into boiling salted water for a couple of minutes.
- Mussels: 300 g
- Bay leaf: 1 piece
2
Rinse the mollusks under cold running water.
3
Whisk the yolks, adding a few drops of anchovy paste, hot pepper, salt, and black pepper.
- Anchovy pate: 0.3 teaspoon
- Red chilli pepper: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Whip the egg whites separately and combine them with the whipped yolks.
5
Melt butter in a large skillet. When the butter boils, pour the eggs into the skillet.
- Butter: 2.5 tablespoons
- Chicken egg: 8 pieces
6
Cut the ready omelet in half. Place mussels and shellfish on one half, cover with the other half, and simmer under a lid for a couple of minutes.
- Mussels: 300 g
- Venus shells (vongole): 300 g
7
Serve on the table, sprinkled with finely chopped parsley and chives.
- Parsley: 25 g
- Chives: 25 g