Prawn omelette
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.
Ingredients
Serves: 4
- 1 onion, diced
- 1 clove garlic, crushed
- 50g fresh mushrooms, sliced
- 1/4 small green pepper, diced
- 12 medium prawns, peeled and deveined
- 5 eggs
- 125ml milk
- 1 teaspoon curry powder
- salt and pepper to taste
- 1 tablespoon olive oil
- 115g Cheddar cheese, grated
- 1 tomato, sliced
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.
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Reviews & ratings
Average global rating:
(32)
Reviews in English (24)
I'm glad I tried this! What an interesting and different take on an omelet which, after awhile, always seem to taste the same no matter what "recipe" you choose. Because I was a little nervous about the curry powder (didn't want to take a chance of having to throw a shrimp omelet out if we didn't like it!) I decided to be a wimp and use only half the amount of curry called for. I'm glad I did. It gave it a pleasant nuance of flavor and aroma, but any more and I know it would have been too much for us. The recipe came together perfectly with the prep and cooking method as described. - 12 Mar 2011 (Review from Allrecipes US | Canada)
Wow, what a nice surprise.. Nice taste, interesting texture! I changed the recipe a little... After the eggs has setup, I put the vegetables in including the tomatoes but not the cheese. I put it in the oven @ 400 (frying pan) for about 20 minutes. Then I put the cheese on top and broiled it for about 5 minutes. Finished up like a caserole. Yum Yum. - 02 Nov 2004 (Review from Allrecipes US | Canada)
Delicious! I only used two eggs--single serving--and made ALL the filling with extra shrimp and a handful of fresh spinach, then refrigerated half the filling so I can enjoy for lunch with some pasta or rice! - 14 Sep 2013 (Review from Allrecipes US | Canada)