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Shrimp Omelette Puff's picture
  Eggs 8
  Milk 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 3 Tablespoon
  Shredded process swiss cheese 1 Cup (16 tbs)
  Celery 1 Cup (16 tbs), finley chopped
  Chopped green onions 1⁄4 Cup (4 tbs)
  Shrimp sauce 1 Tablespoon
  Chopped parsley 1 Tablespoon

1. Beat eggs and milk until frothy in a medium-size bowl; season with salt and pepper.
2. Melt the butter or margarine slowly in large, heavy skillet. (Butter should not bubble up.) Tip pan to coat sides well.
3. Pour in egg mixture; cook very slowly until it starts to get firm around edge. Lift edge with spatula or knife, tipping pan at the same time so uncooked egg mixture will flow underneath. Continue cooking, lifting omelet around edge and tipping pan, until top begins to set.
4. Sprinkle cheese, celery and green onions over; cover pan; let steam 2 or 3 minutes; uncover.
5. Tip pan and fold omelet over; slide onto heated platter. Spoon Shrimp Sauce over; sprinkle with parsley.

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