Ecomely

Language

Conch omelette (conch omelette): recipe illustration
Breakfast

Conch omelette (conch omelette)

A Bahamian omelette filled with chopped conch (lambi) meat, peppers and onions. An emblematic breakfast and seaside dish, its flesh stays firm and slightly sweet.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the conch meat, remove the dark parts, then tenderise it by chopping it finely or pulsing it in a blender.
  2. Dice the pepper, onion and tomatoes finely. Mince the hot pepper very finely if you're using it.
  3. Heat the oil in a frying pan over medium heat and sauté the onion, pepper and hot pepper for 4 to 5 minutes, until soft.
  4. Add the conch and tomatoes, season with thyme, salt and pepper, and sauté for 3 minutes.
  5. Beat the eggs with the milk, then pour them over the mixture. Cook over low heat without stirring until the bottom sets.
  6. Flip the omelette or cover for a few minutes to finish cooking the top, then serve hot with the toast.

Variations and tips

Family breakfast. Add a diced cooked potato for a more filling meal.

With what you can find here. If you can't find conch, replace it with peeled shrimp or scallops, reducing the cooking time.

More ideas

Mango crepes35 min · 4 serv. · budget-friendlyBahamian fish stew45 min · 4 serv.Sea grape jam50 min · 6 serv. · budget-friendlyCrevettes sautées au beurre (butter shrimp)20 min · 4 serv.Mango muffins37 min · 12 serv. · budget-friendlyChocolate banana bread1 h 10 · 8 serv.Conch bread (pain de conque)55 min · 4 serv. · budget-friendlyGuava and cream cheese pastry (pain de guava au fromage)45 min · 8 serv. · budget-friendly

Original Ecomely recipe.