Shrimp Omelette Recipe

Season and cook shrimp

Pat shrimp dry with paper towels. Mince garlic. In a medium bowl, toss shrimp with smoked paprika, 0.25 tsp kosher salt, 0.25 tsp black pepper, and 1 tsp olive oil until evenly coated.

Heat a 10-inch nonstick or stainless-steel skillet over medium-high heat. When hot, add the shrimp in a single layer. Cook 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and let cool slightly; chop into bite-sized pieces if desired.

Lower heat to medium, add the minced garlic and shallot to the pan with a little splash of oil if the pan is dry; sauté 30–45 seconds until fragrant but not browned. Return chopped shrimp to the pan, stir in 1 tsp lemon juice and 1 tbsp chopped parsley, then transfer shrimp mixture to a small bowl and set aside.

Crack the 4 large eggs into a mixing bowl. Add 2 tablespoons whole milk, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).

If using spinach, warm the skillet over medium and add the spinach with a light spray or 1/2 tsp oil; sauté until wilted (about 1 minute). Remove and squeeze out excess moisture, then set aside.

Return a clean 8–10 inch nonstick skillet to medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Pour the beaten eggs into the skillet and let sit undisturbed for 8–10 seconds to start setting. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Repeat for about 45–60 seconds until the eggs are mostly set but the surface is still slightly glossy.

Evenly distribute the cooked shrimp mixture, wilted spinach (if using), halved cherry tomatoes, and 1/4 cup grated cheese over one half of the omelette.

Using the spatula, fold the other half of the omelette over the filling. Cook 30–60 seconds more to melt the cheese and finish setting the eggs (keep heat low to avoid overcooking).

Slide the omelette onto a warm plate, garnish with chopped chives or parsley and a lemon wedge. Squeeze lemon over the omelette to taste before eating.