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Ingredients:
3 large eggs
1/4 cup milk
1/4 teaspoon salt (or to taste)
1 tablespoon butter or margarine
2 ounces baby shrimps
In a medium bowl, whisk
together eggs with a fork.
Add milk.
Add salt.
Heat a small nonstick skillet over
medium heat. When you hold
your hand 2 inches above the
skillet surface and it feels warm,
add butter and swirl it to coat
bottom of pan.
Pour eggs mixture into skillet
and let the eggs sest slightly.
With a wooden fork or spatula
(or heatproof flexible spatula),
push the eggs toward the center
from edges.
Tilt the pan to let the egg fill the
spaces. Repeat until omelet is
just set, 1 to 2 minutes.
Sprinkle baby shrimps over
about one half of omelet.
Using spatula, gently fold omelet
over filling
Slide omelet onto a serving plate
and sprinkle with Parmesan.
Serve immediately.
3 large eggs
1/4 cup milk
1/4 teaspoon salt (or to taste)
1 tablespoon butter or margarine
2 ounces baby shrimps
In a medium bowl, whisk
together eggs with a fork.
Add milk.
Add salt.
Heat a small nonstick skillet over
medium heat. When you hold
your hand 2 inches above the
skillet surface and it feels warm,
add butter and swirl it to coat
bottom of pan.
Pour eggs mixture into skillet
and let the eggs sest slightly.
With a wooden fork or spatula
(or heatproof flexible spatula),
push the eggs toward the center
from edges.
Tilt the pan to let the egg fill the
spaces. Repeat until omelet is
just set, 1 to 2 minutes.
Sprinkle baby shrimps over
about one half of omelet.
Using spatula, gently fold omelet
over filling
Slide omelet onto a serving plate
and sprinkle with Parmesan.
Serve immediately.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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Very simple and delicious! Sprinkle with
grated Parmesan for an additional flavor.
grated Parmesan for an additional flavor.
Shrimp Omelet
Adapted from
The Good Egg: More
than 200 Fresh
Approaches from
Breakfast to Dessert
The Good Egg: More
than 200 Fresh
Approaches from
Breakfast to Dessert