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Ingredients
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Omelette Filling
Eggs & Omelette
Method
Omelette Filling
- 1
Prepare shrimp
If shrimp are raw and frozen, thaw and pat dry. If large, cut into bite-size pieces. Toss shrimp with 0.25 tsp salt, 0.25 tsp black pepper, and 0.5 tsp lemon juice.
- 2
Sauté vegetables
Heat 1 tsp olive oil and 1/2 tbs butter in a 10-inch nonstick skillet over medium heat. Add 0.25 cup diced green bell pepper and 0.25 cup diced yellow onion. Cook, stirring occasionally, until softened and edges begin to color, about 4–5 minutes. Add 1 tsp minced garlic in the last 30 seconds and stir to combine.
- 3
Cook shrimp
Push vegetables to the side of the pan, add the seasoned shrimp in a single layer and cook 1–2 minutes per side (depending on size) until opaque and just cooked through. Combine with vegetables, reduce heat to low, add remaining 0.5 tbs butter, and toss to coat. Taste and adjust seasoning if needed. Keep filling warm while you cook the omelette.
- 4
Add cheese
Sprinkle 0.5 cup shredded Swiss cheese over the warm shrimp and vegetable mixture so it begins to melt, then set pan off heat.
Eggs & Omelette
- 5
Whisk eggs
In a bowl, crack 3 large eggs, add 2 tbs whole milk, 0.25 tsp salt, and 0.25 tsp black pepper. Whisk vigorously until combined, slightly frothy, and uniform in color.
- 6
Heat pan
Wipe the skillet used for the filling clean or use a separate 8–10 inch nonstick skillet. Heat over medium-low and add 1 tbs unsalted butter, swirling until it foams but does not brown.
- 7
Cook eggs
Pour the egg mixture into the hot skillet and let it sit undisturbed 15–20 seconds until the edges begin to set. Using a rubber spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the surface is mostly set but still slightly glossy on top, about 1–2 minutes total.
- 8
Add filling and finish
With the eggs still slightly soft, spoon the warm shrimp, pepper, onion and melted Swiss cheese mixture down the center third of the omelette in an even line. Sprinkle 1 tbs chopped chives or parsley over the filling. Fold one-third of the omelette over the filling, then tilt the pan and gently fold or roll to close, or simply fold in half. Let the folded omelette rest in the pan 30–60 seconds to finish cooking and allow cheese to fully melt.
- 9
Serve
Slide the omelette onto a plate. Garnish with additional chopped chives or a grind of black pepper if desired. Serve immediately.