Leftover Shrimp Omelet
- 2 Eggs;
- 2 Fresh basil leaves (chopped);
- 1/3 Cup roughly chopped cold cooked shrimp;
- 1 Tbs Parmesan Cheese.
- 1 Tbs Milk (optional);
- A pinch salt;
- A pinch of fresh ground pepper;
- Butter or Non-stick spray
- Preheat omelet pan on med-high heat. Add butter or non-stick spray while heating. Beat the eggs in a bowl until almost frothy and add the milk to the beaten eggs if you so desire. Pour the eggs into the preheated pan, sprinkle the pinch of salt and pepper over. With a fork or small spatula, gently and slowly keep the egg moving a bit, trying not to let it settle and stick as well as displacing the cooked egg with the uncooked egg. As omelet begins to form, place basil, parmesan, and shrimp on one half. Wait a bit longer (until the desired consistency of your omelet, a matter of personal taste.) Carefully fold over and remove from pan and enjoy.
eggs, fresh basil, cold cooked shrimp, parmesan cheese, milk, salt, ground pepper, butter
Taken from www.epicurious.com/recipes/member/views/leftover-shrimp-omelet-50093124 (may not work)