About this recipe:This prawn omelette is truly hearty. It's made with eggs, milk, mushrooms, onion, green pepper, prawns, tomato, Cheddar cheese and seasoned with curry powder.
Trumpy & Dryrider
1 onion, diced
1 clove garlic, crushed
50g fresh mushrooms, sliced
1/4 small green pepper, diced
12 medium prawns, peeled and deveined
1 teaspoon curry powder
salt and pepper to taste
1 tablespoon olive oil
115g Cheddar cheese, grated
1 tomato, sliced
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Method Prep:15min › Cook:15min › Ready in:30min
In a medium non-stick frying pan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in prawns and cook until opaque. Remove from heat and set aside.
In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
Heat the olive oil in a medium frying pan over medium heat. Pour in egg mixture and cook 5 minutes or until firm. Top with Cheddar cheese, tomato and the onion and prawn mixture. Fold eggs over filling and serve warm.