SHRIMP AND EGG OMELETTE RECIPES

Name: Shrimp Omelette
Cook time: 20 min
Total time: 20 min
Yield: 1 omelette, 2 serving(s)
Ingredients: 4 eggs; 18 medium size shrimp, peeled, deveined, and sliced in half legthwise; 1 medium size Spanish onion, chopped; 2 garlic cloves, mashed; 1/4 cup extra virgin olive oil; salt and pepper

SHRIMP OMELETTE RECIPE - BREAKFAST.FOOD.COM

Shrimp Omelette Recipe - Breakfast.Food.com image

Make and share this Shrimp Omelette recipe from Food.com.

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 1 omelette, 2 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs
18 medium size shrimp, peeled, deveined, and sliced in half legthwise
1 medium size Spanish onion, chopped
2 garlic cloves, mashed
1/4 cup extra virgin olive oil
salt and pepper

Steps:

Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
Garnish with diced tomatoes and shredded cheese.

Nutrition Facts : Calories 408.1, FatContent 36.6, SaturatedFatContent 6.9, CholesterolContent 372, SodiumContent 145.2, CarbohydrateContent 6.8, FiberContent 1, SugarContent 2.7, ProteinContent 13.4

EGGS WITH FERMENTED SHRIMP (CINCALOK OMELETTE) | ASIAN ...

Eggs with Fermented Shrimp (Cincalok Omelette) | Asian ... image

This quick and easy Nyonya egg dish uses cincalok - Malaccan fermented shrimp. Recreate this recipe for a twist on the classic omelette. Recipe by Asian Inspirations.

Provided by AsianInspirations

Total Time 20S

Prep Time 10S

Yield 2-3

Number Of Ingredients 9

Ingredients

2 tbsp cincalok
1 red onion
1 red chilli
5 large eggs
¼ tsp pepper
4 tbsp oil
2 limes
Sambal belachan
2 sprigs coriander

Steps:

To Prep Drain excess liquid from the 2 tbsp of cincalok. Then thinly sliced the red onion. Deseed the red chilli and thinly slice. Crack 5 large eggs into a mixing bowl and whisk. Add in the drained cincalok and ¼ tsp pepper. Mix well. To Cook In a pan, heat oil and saute chilli and red onions until soft. Then pour in egg mixture. When the base of the egg is set and firm, flip over to cook the other side. Dish out when omelette is cooked on both sides. Garnish with coriander leaves and serve with lime and sambal belachan.

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