Shrimp & cheese omelet
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggs |
| 1 | tablespoon | Water |
| 1 | tablespoon | Butter or margarine |
| ¼ | cup | Coarsley chopped cooked shrimp |
| 3 | tablespoons | Shredded Monterey Jack cheese |
| 1 | tablespoon | Siced green onions |
| 2 | teaspoons | Chopped fresh parsley |
| Green onions (optional) | ||
| Whole shrimp (optional) | ||
Directions
Combine eggs and water, beating with a wire whisk; set mixture aside.
Heat an 8-inch omelet pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water. Add butter, and rotate pan to coat bottom. Pour egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath.
Sprinkle half of omelet with shrimp and next 3 ingredients, and fold in half. Transfer omelet to a serving plate. Garnish with whole shrimp and green onions, if desired. Serve immediately.