Special cooking utensils: Omelet pan and medium size bowl
Stove temperature: Medium/high
In omelet pan, heat 1 tablespoon olive oil. Saute onion, bell pepper, garlic and crawfish tails until onion is clear and tails are heated through. Season to taste with salt and pepper. Remove from pan and set aside. In medium size bowl scramble egg. Add cooked pasta, crawfish mixture and cheeses. Mix well. In same omelet pan, heat 2 tablespoons olive oil to medium high heat. Add pasta mixture to pan and distribute evenly in pan. Add parsley and more salt and pepper if desired. Cook until browned and you are able to flip it over. Flip over and brown the other side. Serve immediately.
Serve hot with your favorite garnishes.
Cajun Country -- New Iberia, Louisiana