8 fried omelette wraps
1 small finely chopped onion
2 tablespoons of olive oil
250g fresh shrimp, peeled and finely chopped
2 tablespoons of chopped parsley
2 separated eggs
3 tablespoons of wheat flour
3/4 teaspoon of salt
1 pinch of black pepper
1 tablespoon of lemon juice
oil for frying
8 fried omelette wraps
1 small finely chopped onion
2 tablespoons of olive oil
250g fresh shrimp, peeled and finely chopped
2 tablespoons of chopped parsley
2 separated eggs
3 tablespoons of wheat flour
3/4 teaspoon of salt
1 pinch of black pepper
1 tablespoon of lemon juice
oil for frying
Heat a non-stick skillet with oil over medium heat
Add the onion and cook until translucent
Add the shrimp and let it cook for a bit
Remove from heat
In a separate bowl, whisk together eggs, flour, salt, black pepper, parsley, and lemon juice
Pour the egg mixture into the skillet and cook until the edges start to set
Fold the omelette in half, then in half again, to form a compact shape
Fry 2-3 omelettes at a time in enough oil for about 3-4 minutes or until golden brown
Flip once and garnish with parsley
Serve warm.
