Shrimp Omelette

Nutrition · per serving

Steps

1. 1

   Halve the cherry tomatoes, mince the garlic, chop the parsley, and pat the shrimp dry with paper towel so they sear rather than steam. Crack the eggs into a bowl.

   120 g cherry tomatoes2 cloves (8 g), minced garlic10 g, chopped flat-leaf parsley180 g raw peeled shrimp4 large (200 g without shell) eggs
2. 2

   Whisk the eggs with the water, salt, and black pepper until the whites and yolks are fully combined and slightly frothy. Do not overbeat; a little air helps the omelette stay tender.

   4 large (200 g without shell) eggs15 ml water1 g salt0.5 g black pepper
3. 3

   Heat a medium nonstick skillet over medium-high heat. Add the butter for the filling. When it foams, add the shrimp in a single layer and cook for about 1 minute. Add the garlic, tomatoes, salt, and black pepper, and cook 1 to 2 minutes more, stirring, until the shrimp are just pink and opaque and the tomatoes begin to soften. Stir in most of the parsley, leaving a little for garnish. Transfer the filling to a plate so the shrimp do not overcook.

   10 g butter180 g raw peeled shrimp2 cloves (8 g), minced garlic120 g cherry tomatoes1 g salt0.5 g black pepper10 g, chopped flat-leaf parsley
4. 4

   Reduce the heat to medium-low and wipe out the skillet if needed. Add the butter for the omelette base. When melted, pour in the eggs. Stir gently with a spatula for 20 to 30 seconds while shaking the pan, then let the eggs set into an even layer. This creates small curds underneath and a soft top.

   10 g butter4 large (200 g without shell) eggs
5. 5

   When the omelette is mostly set but still slightly glossy on top, spoon the shrimp filling over one half. Fold the other half over the filling and cook for 30 to 60 seconds more, until the eggs are just set but still tender. Avoid browning for the fluffiest texture.

6. 6

   Slide onto plates, scatter with the reserved parsley, and serve immediately.

Origin & History

Shrimp omelettes are a practical American diner- and home-style variation on the classic French omelette, combining quick-cooking seafood with eggs for a hearty meal. In the United States, omelettes evolved into flexible all-day dishes often filled with vegetables, herbs, cheese, or proteins such as shrimp.