Omelet with spinach and shrimp
6 servings
40 minutes
Omelet with spinach and shrimp is an elegant dish of French cuisine that combines the tenderness of eggs, the juiciness of shrimp, and the rich flavor of spinach. The French consider an omelet not just a breakfast but an art form, and this recipe reveals all its sophistication. Light, airy, and nutritious, it is perfect for both a morning meal and a light dinner. Spinach cooked with a pinch of baking soda retains its bright color and fresh taste, while shrimp lightly sautéed in butter add a marine touch. The finishing touch is the eggs that envelop the filling and create a creamy texture. This omelet pairs harmoniously with a crispy baguette and a glass of white wine, turning an ordinary meal into a gastronomic delight.
1
Remove the tough stems, rinse the leaves in water, changing it several times. Then lightly dry and place in a pot. Add a pinch of salt and baking soda to prevent the spinach from losing its rich color. Cook, stirring, for 8-10 minutes. Drain, squeezing out as much liquid as possible with a spoon. Chop finely.
- Salt: to taste
- Soda: 0.3 teaspoon
- Spinach: 1 kg
2
Heat butter in a pan, add shrimp and fry for 2 minutes over medium heat. Then add spinach and fry, stirring constantly, for another 3 minutes. Lightly beat the eggs and pour them into the pan, quickly mixing all the contents.
- Butter: 50 g
- Peeled shrimp: 300 g
- Spinach: 1 kg
- Chicken egg: 8 pieces
3
In a few minutes, when the omelet is ready, flip it onto a heated serving dish and serve immediately.