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Shrimp Omelets

creative.chef's picture
  Vegetable oil 5 Tablespoon, divided
  Fresh mushrooms 8 Medium, finely chopped
  Water 1 Cup (16 tbs)
  Cornstarch 4 Teaspoon
  Sugar 1 Teaspoon
  Soy sauce 2 Teaspoon
  Instant chicken bouillon granules 2 Teaspoon
  Eggs 8
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bean sprouts 8 Ounce
  Shrimp 8 Ounce, shelled, deveined and finely chopped
  Green onions 4 , finely chopped
  Celery stalk 1 , finely chopped
  Green onions 2 Small, thinly sliced

Heat 1 tablespoon of the oil in small skillet.
Add mushrooms and cook 1 minute.
Remove and set aside.
Combine water, cornstarch, sugar, soy sauce and bouillon granules in small saucepan.
Cook over medium heat until mixture boils and thickens, about 5 minutes.
Keep warm.
Combine eggs, salt and pepper in large bowl.
Beat until frothy.
Add sprouts, shrimp, chopped onions, celery and mushrooms; mix well.
For each omelet, heat 1/2 tablespoon oil in 7-inch omelet pan or skillet.
Pour 1/2 cup egg mixture into pan.
Cook until light brown, 2 to 3 minutes on each side.
Stack omelets on serving plate.
Pour warm soy sauce mixture over omelets.
Garnish with sliced onions.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1713 Calories from Fat 1065

% Daily Value*

Total Fat 120 g184.2%

Saturated Fat 23.1 g115.4%

Trans Fat 0 g

Cholesterol 2036.5 mg678.8%

Sodium 4816.2 mg200.7%

Total Carbohydrates 55 g18.5%

Dietary Fiber 9 g35.9%

Sugars 22.3 g

Protein 110 g220%

Vitamin A 109.3% Vitamin C 119.3%

Calcium 42.7% Iron 96.3%

*Based on a 2000 Calorie diet

Shrimp Omelets Recipe