Lemon-Herb Shrimp Omelette

Ingredients

• 2 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1/4 cup freshly chopped parsley
• 1/4 cup freshly chopped dill
• 12 large shrimp, peeled and deveined, patted dry

Method

1. 1In a large bowl, whisk the eggs with salt, pepper, and a squeeze of lemon juice until just combined, being careful not to overbeat.
2. 2Heat 1 tablespoon of butter in a medium non-stick skillet over medium heat until it foams and subsides.
3. 3Add the garlic and cook for 1 minute, stirring constantly, until fragrant and lightly toasted.
4. 4Add the shrimp and cook for 2-3 minutes per side, until they are pink and just cooked through, then transfer to a plate and set aside.
5. 5Pour the whisked eggs over the remaining butter in the skillet and cook for 2-3 minutes, until the edges start to set and the center remains slightly runny.
6. 6Use a heat-resistant spatula to gently lift and fold the edges of the omelette towards the center, allowing uncooked egg to flow to the edges and cook for another minute, until almost set, then sprinkle with parsley, dill, and cooked shrimp.
7. 7Tilt the skillet to distribute the fillings evenly and use the spatula to make one final fold, then slide the omelette onto a plate and serve hot, garnished with a lemon wedge if desired.

Goes well with

• Grilled Asparagus54 kcal
  Lemon, green notes
• Hash Browns140 kcal
  Golden, crispy potatoes

Nutrition per serving