Milk-free omelette with shrimp, feta and capers
1 serving
20 minutes
This exquisite milk-free omelet with shrimp, feta, and capers is a true gastronomic journey to Europe. Tender shrimp lightly sautéed in a mix of butter and olive oil add a sea freshness to the dish, while feta provides a light creamy saltiness. Capers add zest, and spinach brings juiciness and balance to the flavor. The omelet requires no salt as the cheese and capers already fill it with rich tones. This dish is perfect for an elegant breakfast or light dinner, especially paired with a glass of white wine. The omelet can be easily served in an elegant style garnished with fresh herbs and bright cherry tomatoes, adding not only flavor but also visual charm.
1
Clean the shrimp, remembering to remove the digestive tract.
- Shrimps: 7 pieces
2
Fry the shrimp on both sides in butter and olive oil until cooked. It's important not to overcook them, or they will become rubbery. The cooking time for shrimp depends on their size and the power of the stove.
- Shrimps: 7 pieces
- Olive oil: to taste
- Butter: to taste
3
Sprinkle oregano and pour in the pre-mixed eggs. Do not salt the omelet. You can add pepper if desired.
- Oregano: to taste
- Chicken egg (large): 2 pieces
- Ground black pepper: to taste
4
Place a handful of spinach on the omelet, crumble feta by hand on top, sprinkle with capers, and when the omelet is no longer runny, lift one side with a silicone spatula and fold it over. Cook for another minute on low heat.
- Fresh spinach leaves: 1 bunch
- Feta cheese: 20 g
- Capers: 1 tablespoon
5
Top with parsley if desired and arrange sliced cherry tomatoes.
- Parsley: to taste
- Cherry tomatoes: 4 g