Shrimp And Cheddar Omelette
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Peel and devein shrimp.
Saute shrimp and scallions in 1 tablespoon butter in a heavy skillet until the shrimp turn pink; set aside, reserving 2 shrimp for garnish, if desired.
Combine eggs, milk, salt, and pepper; beat well.
Heat a 10-inch omelet pan or heavy skillet until it is hot enough to sizzle a drop of water.
Add 1 tablespoon butter; rotate pan to coat bottom.
Pour egg mixture into pan.
As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath.
Spoon shrimp mixture and cheese over half of omelet when eggs are set and top is still moist and creamy.
Loosen omelet with a spatula, and fold unfilled side over filling; remove from heat.
Cover and let stand 1 to 2 minutes or until cheese melts.
Gently slide omelet onto a serving plate; garnish with green onion fans and reserved shrimp, if desired.