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Crawfish Omelet with Holy Trinity Tomatoes
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- 5 oz celery, in pieces (2 in.)
- 5 oz green bell pepper, deseeded and whites removed, quartered
- 5 oz yellow onions, quartered
- 1 oz extra virgin olive oil
- 3 oz unsalted butter, divided
- 1 tbsp Creole seasoning (see Tip)
oz crawfish meat, raw, peeled, cut into pieces (1 in.)
or 8 oz lobster, meat only, cut into pieces (1 in.)
- 6 large eggs
- ½ tsp salt, to taste
- ½ tsp white pepper, to taste
- 4 oz tomatoes, diced (½ in.), divided between omelets
- Cajun Sunshine hot pepper sauce, to serve
- per 1 portion
- 3372 kJ / 806 kcal
- 39 g
- 17 g
- 65 g
- Saturated fat
- 29 g
- 4 g
- 1400 mg