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Gourmet omelette with shrimp, asparagus and mozzarella

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Ingredients for 4 servings:

  • 8 m.-sized eggs
  • 250 ml milk
  • 500 g king prawns
  • 1 jar asparagus, in pieces (alternatively 500 g fresh asparagus)
  • 1 ball of mozzarella
  • salt and pepper
  • chervil
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick feast

Clean fresh asparagus and cook in salted water with a pinch of sugar and a knob of butter until tender, then cut into pieces. Whisk the eggs with the milk and chopped chervil and season with salt and pepper. Fry the king prawns in a little oil in a pot or pan until translucent. Heat the oil in a non-stick pan and add a ladleful of the egg mixture. Let it set until the surface is just slightly runny. Add a portion each of the chopped mozzarella, asparagus and prawns to the omelet and let it cook for a while. Cover the pan to finish cooking the omelet. Repeat with the remaining ingredients. This recipe makes 4 large omelets or 6 small ones.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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