Shrimp Omelette

Ingredients

Instructions

1. 1

   Halve the cherry tomatoes, mince the garlic, chop the parsley, and pat the shrimp dry with paper towel so they sear rather than steam. Crack the eggs into a bowl.

2. 2

   Whisk the eggs with the water, salt, and black pepper until the whites and yolks are fully combined and slightly frothy. Do not overbeat; a little air helps the omelette stay tender.

3. 3

   Heat a medium nonstick skillet over medium-high heat. Add the butter for the filling. When it foams, add the shrimp in a single layer and cook for about 1 minute. Add the garlic, tomatoes, salt, and black pepper, and cook 1 to 2 minutes more, stirring, until the shrimp are just pink and opaque and the tomatoes begin to soften. Stir in most of the parsley, leaving a little for garnish. Transfer the filling to a plate so the shrimp do not overcook.

4. 4

   Reduce the heat to medium-low and wipe out the skillet if needed. Add the butter for the omelette base. When melted, pour in the eggs. Stir gently with a spatula for 20 to 30 seconds while shaking the pan, then let the eggs set into an even layer. This creates small curds underneath and a soft top.

5. 5

   When the omelette is mostly set but still slightly glossy on top, spoon the shrimp filling over one half. Fold the other half over the filling and cook for 30 to 60 seconds more, until the eggs are just set but still tender. Avoid browning for the fluffiest texture.

6. 6

   Slide onto plates, scatter with the reserved parsley, and serve immediately.

Nutrition per serving

Notes

• •For the quickest prep, buy shrimp already peeled and deveined.
• •If your shrimp are large, cut them in half so the omelette folds more neatly.
• •A nonstick skillet of about 24 cm works best for a 2-egg omelette per person, but you can also cook one large omelette and split it.
• •Serve with toast, a green salad, or breakfast potatoes if you want a fuller meal.

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