Cajun Mahi-Mahi Omlet
From Leftovers
From Leftovers
- 3 Large Eggs
- 1 Tablespoon Heavy Whipping Cream, or Water
- 2 Tablespoons Butter
- 1 Tablespoon Vegetable Oil
The Leftovers
- Mahi - Mahi
- Roasted Chili Peppers
- 1 Tablespoon Butt Kickin' Blacken, Southwest Blend, to taste
- Grated Cheddar Cheese
- Enchilada Sauce
- Lime Sour Cream
2. Place the butter and oil in a Teflon pan over medium heat. When the butter has melted, add the Mahi, peppers, and the blacken. Cook about 5 minutes, stirring so that the blacken blends in. Don't overcook the Mahi, because it will continue cooking after you add the eggs.
3. Add the eggs to the pan, and push them around with a spatula. The picture shows how the eggs will cook quickly around the edges because they're thinner there. I usually do a combination of pulling the middle out, and the outside edge in.
4. As the eggs begin to set, add the cheese. Let this cook until it's almost done. Don't be concerned if the cheese hasn't melted during this step.
5. Carefully fold the omelet over the cheese, and cook another couple of minutes. This is when the cheese will melt.
6. Carefully slide the omelet onto a plate. Try to do it a little better than I did.
Garnish with Enchilada Sauce, and Lime Sour Cream.