Preheat and Sauté: Warm two separate nonstick skillets over medium-high heat. Once they’re hot, drizzle a little oil into the first skillet, then add your sliced shallot, garlic, and hen-of-the-woods mushrooms. Sprinkle in a pinch of red pepper flakes, drop in a small pat of butter, and give the pan a quick swirl. Let the ingredients sit undisturbed to encourage caramelization.
Whisk Your Eggs: While the vegetables are cooking, crack four eggs into a mixing bowl. Lightly whisk them until the yolks and whites are just combined—overmixing can toughen the final omelette.
Crawfish Meets Veggies: Stir the crawfish meat into the skillet with the now-golden shallots and mushrooms, allowing the flavors to meld.
Ready the Second Pan: In the other skillet, melt two tablespoons of butter. Wait until it begins to foam, then briefly swirl the pan to coat the surface evenly.
