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Thursday, 22 September 2011

Recipe: Omelette Creole

Bored of eating the same old omelette, its time try something new!


8 eggs
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, finely chopped
2 tsp butter or margarine
2 tomatoes
1 bay leaf
3/4 tsp garlic salt
1/4 tsp ground thyme
1 frozen cooked shrimp
1/2 cup water
4 tsp butter


In medium saucepan over medium heat, cook onion, bell pepper and celery in butter, stirring occasionally, until tender but not brown, about 5 minutes.

Stir in tomatoes, breaking apart with spoon if necessary.

Stir in seasonings; increase heat to high and cook, stirring occasionally, until mixture thickens, about 8 to 10 minutes.

Stir shrimp into tomato mixture, and then reduce heat to low; simmer just until heated through, about 2 to 3 minutes.

Prepare omelettes; while omelette is still moist and creamy-looking, fill each with 1/2 cup hot shrimp mixture.

With pancake turner, fold omelette in half or roll; invert onto plate with quick flip of the wrist or slide from pan onto plate.

Top each omelette with 2 tablespoons shrimp mixture.

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