There is something almost magical about an omelet filled with tender shrimp and melted cheese.
The Italians, especially my Italian Chef friend, Paola Bogli, from Stalla at the Beau, would freak out. The Italians never mix seafood and cheese.
But this isn't Italy, is it?
This is a great brunch choice, especially if you are in the mood to pair it with a Bloody Mary. It can be made as an individual serving with just one or two eggs, or as big as you want, for as many people as you like.
Sign Up and Save
Get six months of free digital access to the Sun Herald
If you are a bit hesitant about flipping or folding the omelet, the way chefs do, there is another option; once the skillet side is done and set, run it under a broiler for a few minutes, then fold it without fear of failure.
SHRIMP AND CHEESE OMELET
2-3 farm fresh eggs
6-8 shrimp, depending on their size
1/2 cup shredded white cheddar cheese
Chopped green onions for garnish
Optional hot sauce
Salt and pepper
Please use a nonstick pan. Break the eggs and whisk in a large bowl. Season aggressively. Add a little oil and heat to almost smoking hot, saute the shrimp for about 2 minutes, no more. Remove and set aside. Reduce heat to medium low, add the eggs, and give a good swirl to cover the pan evenly. Using a large spoon to pull the mixture from the outside of the pan to the inside. The still liquid eggs will fill in the space and soon the omelet will be almost set. Add the shrimp and cheese, and carefully fold the omelet over, to make a perfect half moon. Finish cooking, but make sure the eggs are still moist. Serve at once.