Shrimp & Cheese Omelet
Submitted by Chipper
Fluffy two-egg omelet stuffed with chopped shrimp, melted Monterey Jack cheese, scallions, and fresh parsley. A protein-packed breakfast or brunch that comes together in minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minSometimes the fanciest-looking breakfast is the easiest one to make.
Two eggs, a handful of chopped shrimp, and a generous layer of melted Monterey Jack folded into a golden omelet. Sliced scallions and fresh parsley add color and a little bite. That’s it.
The key is all in the technique: a hot buttered pan, gentle lifting of the edges so the runny egg flows underneath, and a quick fold when the center is still just barely set. You’ll have it plated in about five minutes.
Chef Tips
- Add a tablespoon of water, not milk. Water creates steam that makes the eggs fluffier. Milk can make them dense.
- Don’t overheat the pan. Medium heat is your friend here. Too hot and the bottom browns before the top sets, leaving you with a rubbery omelet.
- Use cooked shrimp. They just need to warm through inside the omelet. Raw shrimp won’t cook fast enough and you’ll end up overcooking the eggs waiting on them.
Ingredients
Directions
Combine eggs and water, beating with a wire whisk; set mixture aside.
Heat an 8-inch omelet pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water.
Add butter, and 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 that uncooked portion flows underneath.
Sprinkle half of omelet with shrimp and next 3 ingredients, and fold in half.
Transfer omelet to a serving plate.
Garnish with whole shrimp and green onions, if desired.
Serve immediately.
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