Galatoire's Creole Omelette

Main Course

Recipe courtesy of Galatoire's Cookbook

Serves 1

  • 3 large eggs
  • 1 tablespoon salted butter
  • Salt and pepper to taste
  • ¼ cup Creole Sauce (click for recipe)

Galatoire's Creole Omelette

Click image to enlarge



In a small bowl, beat the eggs with a whisk until well blended and fluffy.

In an 8-inch nonstick sauce pan over high heat, melt the butter. Pour the eggs into the pan and stir with a rubber spatula until the eggs begin to firm up. Season with salt and pepper and allow the omelette to cook without stirring for about I minute, until the bottom is golden brown and the top is almost set. Using a spatula, loosen the edges of the omelette, then flip the omelette over and cook the top for a few seconds.

Slide the omelette onto a plate, add the Creole sauce, and fold the omelette in half over the sauce. Serve at once.


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