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Seafood Omelette

Amazingly, I saved this post since the 1st of Dec 08! Still, eggs never go out of fashion right?

Life has been pretty exciting recently. With our pre wedding photoshoots, visits to our parents and detail planning, we realize that we have 82 days before the big day. That’s scarily…short!

So what has been on our dinning table? Simple food. Too simple. Like this dish for instance, I made a similar version for lunch on Sunday. If you ask me, eggs are probably one of the most versatile ingredient ever. You can make it as a side dish, breakfast dish, expensive looking (think hotel…) or a cheap looking one (hawker centre 1 fried egg please!).

I thought of making this as I had bits and piecs of seafood left in the freezer. You know the drill, the 1/4 packet of squid, handful of prawns…what can one do with it? So I saute it with some butter and garlic..and used them in an omelette!

I have to admit, I’m still mastering the skills of making a good Omelette-this one was a tad dry if I recall correctly. But then it just gives me the reasons to keep on practicing.

Seafood Omelette

mixed seafood of your choice
1/2 tablespoon of butter/spread

4 eggs
1/4 cup of milk

1) Saute Seafood. Set aside.

2) Whisk eggs with milk till well combine. Heat pan with butter. Add eggs mixture when butter has melted. Cook covered for around 3-4 minutes. Add seafood and cook for another 2-3 minutes. Try to flip it..or if you are like me… make a mess out of it and serve it rustic. LOL


9 thoughts on “Seafood Omelette”

  1. Ooh, I love eggs fried in any manner. I’m dying to try my hands at oh chien, just need to rustle up a recipe. In the meantime, I need to give this a go šŸ™‚


  2. Dear Morethanwords, this seafood omelette looks incredible and I LOVE calamari!!!! or squid. That would be perfect for breakfast in the summer or on the islands. I grew up in Greece and used to eat leftover squid from the night before along with my breakfast. I never thought of making an omelette though…”Wild Thing”, you make my heart sing! Loved and saved this recipe. I shall revisit you soon. Thank you for sharing.Cheers, GabyYou can always visit me at


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