This hearty Aussie shrimp omelet is well worth the effort.
Ingredients
- olive oil: 2 Tbsp (divided)
- medium onion: 1 piece (diced)
- fresh mushrooms: 0.5 cup (sliced)
- green bell pepper: 0.25 cup (diced)
- clove garlic: 1 piece (crushed)
- medium shrimp: 12 piece (peeled and deveined)
- eggs: 5 piece
- milk: 0.5 cup
- curry powder: 1 tsp
- salt and ground black pepper: (to taste)
- ounces shredded Cheddar cheese: 4 piece
- medium tomato: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
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Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
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Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
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Fold omelet in half, over the fillings, and serve warm.
