John Myers
Omlette with Prawns, Cherry Tomatoes and Parsley atIts Best
The perfect omlette with prawns, cherry tomatoes and parsley atits best recipe with a picture and simple step-by-step instructions.
- 6 size Eggs
- Meerzalz
- Pepper
- 1 handful Chopped fresh parsley
- 1 Of 1 lemon the zest Of the peel
- 1 Juice of 1/4 lemon
- 1 handful Parmesan
- 200 g Fresh prawns
- Olive oil
- 1 tablespoon Butter
- 250 g Cherry tomatoes
- Preheat the oven to 220 ° C. In a bowl, whisk the eggs with a pinch of salt and pepper. Then mix in the parsley, lemon zest, lemon juice and Parmesan
- Quarter the tomatoes, roughly chop half of the prawns and stir everything into the egg together with the remaining prawns.
- Heat the butter with a strong splash of olive oil in an ovenproof pan. Pour in the egg mixture and stir gently with a spoon for about 2 – 3 minutes at medium temperature, then put the pan in the oven.
- For me it takes about 10-15 minutes until it rises nicely and is a little browned on top.
- Depending on your taste, you can also sprinkle the omelette with chilli and serve.
Side dishes
- A simple rocket salad, good bread and a glass of wine is all it takes
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