For the omelet filling:
Melt butter in a medium sized skillet over medium heat. Stir in the onion and bell pepper and sauté for 3-4 minutes. Stir in garlic, Creole seasoning and salt, continue to cook for 2 minutes. Stir in crawfish tails and cook for 3-4 more minutes until crawfish are thoroughly heated. Remove from heat.
For the Horseradish Cream:
Stir together all ingredients. Sauce can be made in advance and stored covered in the refrigerator for up to seven days.
Once the sauce and filling have been made, follow the instructions for preparing an omelet. Divide the filling and cheese into 4. Fill the omelets and top with the sauce.
Yield: 4 Omelets