Tilapia Omelet

Justin made something he wanted me to share with you all--a tilapia omelet. He broke the rule about not mixing cheese and fish, but I don't think he cared. He liked it, and that's all that matters. If you aren't as much of a rebel, feel free to leave the cheese out. There isn't that much in there anyway.

Honestly, I'm not a big fan of fish. I love crab, shrimp, crawfish, lobster, and all that tastiness, but I just don't really like plain ol' fish. Never have. Therefore, I didn't partake in any of this omelet. Justin enjoyed this for a casual, one-man, weekend brunch. Like I said, he thought it was good enough to share with you all, so here it is.


Ingredients

Filling
2 tbsp olive oil
2-3 tbsp diced onion
4-6 oz tilapia
1/4 tsp curry powder
1/8 tsp chili powder
Pinch of cayenne pepper
Pinch of white pepper


Omelet 3 eggs
Pinch of salt
Pinch of pepper
Pinch of chili powder
1/2 tbsp butter
3-4 tbsp shredded cheddar cheese


Directions

Heat olive oil in a small sauté pan. Add onions and cook 2-3 minutes. Add tilapia and sprinkle seasonings on both sides. Cook tilapia through. Use a spatula or spoon to gently flake apart the fish.

Whisk together the eggs and seasonings for the omelet. Melt the butter in a small pan. Add the eggs and cook most of the way through. Flip, and cook until desired doneness. Add fish mixture and cheese on top of the eggs. Fold omelet in half.


Servings: 1