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Add a photoI like different kinds of omelettes. This is one of the favorites I share with my little girl.
Ingredients
- 5 ounces of frozen baby shrimp, thawed
- 3 tablespoons white wine
- 1/4 cup parsley parsley
- 3 tablespoons whipping cream
- salt and pepper 2 tablespoons butter
- 3 eggs, lightly beaten
Directions
- Combine the shrimp, wine, and parsley in a small saucepan and simmer, uncovered, over medium heat until all the excess liquid has evaporated.
- Discard the bay leaf and parsley and stir in the cream.
- Season with salt and pepper.
- Melt the butter in an 8 inch pan or an omelet pan until foaming.
- Add the eggs and cook over high heat until just beginning to set.
- Gently lift the edge and tilt the pan to let the unset egg run underneath.
- Spread the filling over half the omelet. Fold over the other half.
- Slide onto a plate and serve. Garnish with more shrimp if desired.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 377g | |
| Calories 536 | |
| Calories from Fat 288 | 54% |
| Total Fat 32.34g | 40% |
| Saturated Fat 14.94g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 835mg | 278% |
| Sodium 422mg | 18% |
| Potassium 596mg | 17% |
| Total Carbs 5.67g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.54g | 1% |
| Protein 46.77g | 75% |
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