Shrimp and cheese omelet

Yield: 1 Serving

Measure 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
\N \N Green onions (optional)
\N \N Whole shrimp (optional)

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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