John Myers
Contents
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Ingredients
Vegetable omelette:
- 2 Eggs
- 50 g Brown mushrooms
- 1 Onion approx. 50 g
- 2 Spring onions approx. 10 g
- 1 Green chilli pepper approx. 10 g
- 2 tsp Sunflower oil
- 1 tsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Shrimp:
- 100 g Shrimp
- 1 tsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 4 Bit Beetroot for garnish
- 2 Stalk Parsley for garnish
Instructions
- Clean / brush the mushrooms and dice them. Peel and dice the onion. Clean and wash the spring onions and cut into fine rings. Clean / core, wash and finely dice the green chilli pepper. Open the eggs in a bowl.Stir vegetables (brown mushroom cubes, onion cubes, spring onion rings and chilli pepper cubes) and mild curry powder (1 teaspoon), coarse sea salt (4 big pinches) and colorful pepper from the mill (2 big pinches) to a smooth mixture. Heat sunflower oil (2 teaspoons) in a coated pan, add the egg and vegetable mixture, distribute in the pan, close with a lid and cook for approx. 7–8 minutes at a low temperature. Remove the lid, divide the omelette into 4 parts and simmer for a few more minutes so that nothing is liquid. Fry the prawns in a small pan with sunflower oil (1 tbsp) on both sides, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Divide the vegetable omelette with the prawns on 2 plates and serve garnished with beetroot and parsley.
