Right.

Welcome to the great, stunning smoky Mountains.

I've had the most amazing week here and I've foraged for the most amazing mushrooms and the most incredible crawfish.

So I'm gonna make you a crawfish omelet but done with a twist because we have some of the local cheese, but not just any cheese directed Neil's cheese.

And so this is a big one for me because um it is a yellow branch cheddar and this thing is done with the most amazing basil running through it.

So it's fragrant, it's creamy and it's almost like a prized cheese locally.

So yellow branch, beautiful cheddar with a hint of basil running through the middle.

Now farmsteads right now I'll take that farmstead farmstead farmstead, so raw cow milk farmstead and it's flavored with basil and dried dried tomatoes, tomato and basil, you know, go like hand in glove.

I love it because it's got that nice creaminess, but it gives that richness to the omelet.

First off, get your shallots, they want to caramelize them slowly, a little bit of butter and then lightly toss in my beautiful crawfish.

Okay, a little touch of garlic, sliced nice and thin and then from there literally season that with a little touch of chili in there.

Okay, now the scallions, get them ready because that's going to go in the middle with the cheese and we just literally slice all the way down, get everything ready.

We're making an omelet really important to get all the ingredients ready and that then it gives you the essence to make sure those eggs aren't overcooked.

So crawfish, cheese, shallots, garlic and look how can I not just get some of these local mushrooms and literally slice that.

No, get that into a little bowl, then over to the pan, little touch of oil, a small dab of oil, shallots, garlic mushrooms in and just get them caramelized.

Nice and slowly roll in with a touch of butter.

Let's get them really nice and soft touch of chili in there, A little bit of heat.

We don't do boring omelets just nicely done.

Now eggs again into a bowl, flat surface in the secret here is to get four beautiful eggs open.

Don't over whisk them.

Just break them up nice and lightly.

Don't season the eggs yet they'll turn them gray season as it hits the pan.

Okay, now follow me crawfish, they go in to the shallots.

Beautiful.

They've been blanched for 30 seconds, taking out their shells and then just a nice little gentle saute on there.

Beautiful.

Right eggs gonna go in touch of salt.

Now, Touch of Pepper and one Nice Knob of Butter.

Then we go, so let's do this together butter in that gives color to your eggs, melt the butter now with your eggs and that's a problem when you're cooking on the mountaintop.

Everything slides down the grill eggs in.

Now this is where we got to move quickly.

Okay, Crawfish are beautifully sauteing nicely.

Now we go in and we open up the eggs and we cook them nicely, flatten it down.

Open up.

We want it nice and creamy in the middle.

I'm gonna make it even more creamier.

So look, this is where that beautiful cheese comes in unlock.

You're great, beautiful cheese over.

Okay, generously.

Get your crawfish and lay that over.

Look at the colors popping.

Look at that from there, take your scallions and then just line that cheese is starting to melt beautifully.

So I got that nice richness.

Now just tap it super careful here.

Now you lift that up, you fold that over, you, roll it, roll it, roll it, roll it, roll it, tuck that in there beautifully done and then out and this stuff is too good to waste.

Look at that.