Ingredients for Shrimp Omelette
- 4 large eggs
- 1/2 pound cooked shrimp, peeled and deveined (or 1 pound raw shrimp, cooked until pink)
- Spanish Onion
- Garlic Cloves
- Extra Virgin Olive Oil
- Salt And Pepper
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How to Make Shrimp Omelette
- Heat 1 tablespoon of olive oil in an 8-inch nonstick skillet over medium heat.
- Add 2 cloves of minced garlic and sauté for 30 seconds, until fragrant. Discard the garlic.
- Add 1/2 cup chopped yellow onion and sauté for 3-5 minutes, until softened and translucent.
- Add 1/2 pound cooked, peeled, and deveined shrimp (or cook 1 pound raw shrimp until pink) and sauté for 1-2 minutes, just to heat through.
- In a medium bowl, whisk together 4 large eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until light and frothy.
- Pour the shrimp mixture into the egg mixture and stir gently to combine.
- Add a little more olive oil to the skillet if needed.
- Pour the egg and shrimp mixture into the skillet and cook over medium heat for 2-3 minutes, until the edges begin to set.
- Using a spatula, gently lift the edges of the omelette and tilt the pan to allow uncooked egg to flow underneath.
- Once the bottom is set, place a large plate over the skillet and carefully flip the omelette onto the plate.
- Slide the omelette back into the skillet to brown the other side for 1-2 minutes.
- Repeat step 10 and 11 once more to achieve a perfectly cooked three-layer omelette.
- Garnish with 1/4 cup diced tomatoes and 1/4 cup shredded cheese.
- Serve immediately and enjoy your delicious Tampa Cuban Shrimp Omelette!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
10g
Fat
34g
Carbs
2g
