Shrimp Omelette

Name: Shrimp Omelette
Yield: 4
Ingredients: 8 eggs; 1/2 cup milk (120 ml); 2 teaspoons salt; 400g small shrimp, cleaned; 1 teaspoon 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 teaspoons salt
4
400g small shrimp, cleaned
5
1 teaspoon 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 teaspoons salt
4
400g small shrimp, cleaned
5
1 teaspoon 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 whisk
2
Add the milk and salt and mix well
3
Set aside
4
Heat a medium skillet over high heat
5
Add the shrimp, lemon juice, coriander, chili pepper sauce, and olive oil and cook, stirring constantly, until the shrimp is pink (about 2 minutes)
6
Set aside
7
Grease a non-stick skillet with butter and heat it over medium heat
8
Pour half of the egg mixture into the skillet and cook until it starts to set
9
Use a spatula to push the omelette towards the center, allowing any liquid egg to flow to the bottom
10
Add half of the cooked shrimp on top of the omelette and fold 1/3 over it
11
Fold again
12
Transfer to a plate and reserve
13
Repeat with the remaining ingredients
14
Serve immediately
15
305 calories per serving.