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