Omelette Con Gamberetti
|Canned baby shrimps||8 Ounce, drained (1 Can)|
|Olive oil||2 Tablespoon|
Heat butter in a small pan and cook shrimps gently for 5 minutes.
Beat the eggs with salt and pepper.
Heat the oil in a large frying pan and pour the egg mixture in.
Draw the mixture away from the sides of the pan so the omelette cooks quickly.
When the bottom has started to set, put the shrimps on top and continue to cook until the top is set.
Fold over once and serve garnished with parsley sprigs.