For a more indulgent dish, top the omelet with hollandaise or tomato sauce.
Serves: 1Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 3 eggs
- ¼ tsp. salt
- Pinch freshly ground white pepper
- 1½ Tbsp. unsalted butter, divided
- 2 oz. cooked baby shrimp
- ¼ tsp. grated lemon zest
- Chopped fresh parsley for garnish
- In a medium-size bowl, whisk together the eggs, salt, and pepper until frothy.
- Melt ½ tablespoon of the butter in a small nonstick sauté pan over low heat. Add the shrimp and cook until just heated through. Stir in the lemon zest. Cover to keep warm and set aside.
- Melt the remaining butter in another small nonstick sauté pan over medium heat. Add the eggs. As they begin to set, use a spatula to carefully lift the edges and gently push them toward the center, tilting the pan slightly to allow the liquid egg on top to flow underneath. Continue to cook the eggs until they are almost set.
- Sprinkle the shrimp over half of the omelet. When sliding the omelet out of the pan, start with the shrimp-covered side toward the plate. When the omelet is halfway out, flip the pan over to fold the omelet in half. Garnish with parsley.