Omelet with peas and shrimp
2 servings
20 minutes
Omelet with peas and shrimp is a refined combination of seafood and delicate egg mass, giving the dish an exquisite taste and richness. This recipe combines classic European traditions of omelet preparation with tender tiger shrimp and fresh green peas, creating a harmony of textures and aromas. Shrimp sautéed with garlic in olive oil add light spicy notes, while milk and dill make the omelet airy and fragrant. This dish is perfect for both a morning breakfast and a light dinner, delighting with its simplicity of preparation and magnificent taste.
1
Fry 6 tiger prawns and one finely chopped garlic clove in olive oil. If cooking without garlic, fry in butter.
- Tiger prawns: 6 pieces
- Garlic: 1 clove
- Olive oil: 50 ml
- Olive oil: 50 ml
2
Whisk 4 chicken eggs, add 100 grams of milk, a bit of finely chopped dill, salt and mix everything thoroughly.
- Chicken egg: 4 pieces
- Milk: 100 ml
- Dill: to taste
- Salt: to taste
3
Put a piece of butter or pour olive oil into the pan, then pour in the omelet. When it's ready (after 5-7 minutes), add shrimp and 100 grams of fresh green peas on top.
- Olive oil: 50 ml
- Tiger prawns: 6 pieces
