Shrimp Omelette

Name: Shrimp Omelette
Yield: 4
Ingredients: 8 eggs; 1/2 cup milk (120 ml); 2 tablespoons salt; 400 g small shrimp, cleaned; 1 tablespoon lemon juice; 1/2 teaspoon coriander; 1/2 teaspoon chili pepper sauce; 1 tablespoon olive oil; Butter (for greasing)

1
8 eggs
2
1/2 cup milk (120 ml)
3
2 tablespoons salt
4
400 g small shrimp, cleaned
5
1 tablespoon lemon juice
6
1/2 teaspoon coriander
7
1/2 teaspoon chili pepper sauce
8
1 tablespoon olive oil
9
Butter (for greasing)

Ingredients

1
8 eggs
2
1/2 cup milk (120 ml)
3
2 tablespoons salt
4
400 g small shrimp, cleaned
5
1 tablespoon lemon juice
6
1/2 teaspoon coriander
7
1/2 teaspoon chili pepper sauce
8
1 tablespoon olive oil
9
Butter (for greasing)

Directions

1
In a medium bowl, beat the eggs lightly with a hand mixer
2
Add the milk and salt and mix well
3
Set aside
4
In a medium skillet over high heat, combine the shrimp, lemon juice, coriander, chili pepper sauce, and olive oil
5
Stir constantly until the shrimp turns pink (about 2 minutes)
6
Set aside
7
Grease an anti-stick skillet with butter, measuring 22 cm in diameter at the bottom
8
Spread half of the egg mixture reserved in the skillet's bottom and cook until it starts to firm up
9
With a spatula, push the omelette's edge towards the center of the skillet, leaving any remaining liquid egg to flow down below
10
Add half of the shrimp mixture reserved on top of the omelette
11
Fold 1/3 of the omelette over the filling and then fold again
12
Transfer to a plate and set aside
13
Prepare another omelette in the same manner using the remaining ingredients
14
Serve immediately
15
(305 calories per serving.)