Shrimp Omelette Recipe

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Heat a nonstick or stainless skillet over medium-high heat. Add 1 tsp olive oil. When oil shimmers, add shrimp in a single layer and sauté 1 to 1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Reserve pan with any browned bits.

Prepare eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, a pinch of salt (about 2 pinches), and 1/2 tsp freshly ground black pepper. Whisk vigorously until homogenized and slightly frothy (about 20–30 seconds). If using the 'soft-scrambled' option, whisk in 1 tsp crème fraîche or heavy cream; if using the 'fluffy' option, separate whites and yolks and beat whites to soft peaks, fold yolks in at the end (note: cook times will vary).

Cook aromatics

Return skillet to medium heat and add 1 tablespoon unsalted butter. Once butter foams, add 1 tablespoon minced shallot and cook 30–45 seconds until softened and translucent but not browned. Add sliced green onion and cook 10 seconds. If you reserved any shrimp juices in pan, stir once to incorporate flavors.

Combine shrimp and eggs

Reduce heat to medium-low. Pour the whisked eggs evenly into the skillet, tilting the pan to form a uniform layer. Sprinkle the cooked shrimp across the eggs, then add 1/4 cup grated cheese if using, and 1 tablespoon chopped cilantro. Lightly shake the pan so eggs set evenly. Using a heatproof spatula, gently push the set edges toward the center so uncooked egg runs to the edges; repeat until eggs are mostly set but still slightly moist on top (about 1.5–2 minutes).

Finish and fold

If you prefer a fully set omelette, increase heat briefly to medium for 10–15 seconds to finish the bottom, then reduce heat. Fold the omelette in half or thirds using the spatula. Slide onto a warm plate. Squeeze 1/4 of a lemon over the omelette and sprinkle remaining pinch of salt and 1/8 tsp red pepper flakes if desired.

Toast bread: Spread 1 tsp butter on each slice of sourdough or baguette. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 1–2 minutes per side in a skillet.

Prepare simple salad: In a small bowl toss 1 cup mixed greens and 4 halved cherry tomatoes with 1 tsp olive oil, 1/2 tsp white wine vinegar or lemon juice, and a pinch of salt and pepper. Serve alongside omelette.

Serve immediately while the omelette is warm with toasted bread or the simple salad. Offer additional lemon wedges, hot sauce, or extra chopped herbs on the side. If serving multiple egg preparation preferences, prepare eggs in separate pans or sequentially so each style remains distinct.