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Shrimp And Cheese Omelette

Shrimp And Cheese Omelette

(1 serving)    Printable Version
  • 2 large eggs
  • 1 Tablespoon water
  • 1 Tablespoon butter or margarine
  • 1/4 cup coarsely chopped cooked shrimp
  • 3 Tablespoons shredded Monterey Jack cheese
  • 1 Tablespoon sliced green onions
  • 2 teaspoons chopped fresh parsley
  • green onions - optional
  • additional cooked shrimp - optional
Combine eggs and water, beating with a wire whisk; set mixture aside

Heat an 8-inch omelet pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water. Add butter, and rotate pan to coat bottom. Pour egg mixture into pan. As mixture starts to cook gently lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath.

Sprinkle half of omelet with shrimp and next 3 ingredients, and fold in half. Transfer omelet to a serving plate. Garnish with whole shrimp and green onions, if desired. Serve immediately.


If you haven't tried a shrimp omelette, you really should. The flavor and texture blends so well with eggs and cheese.

Mr Breakfast would like to thank baseball27 for this recipe.

Comments About This Recipe
What do you think of Shrimp And Cheese Omelette?
Overall Average Rating = 4 (out of 5)
Based on 5 votes.


From cotoole

Recipe Rating (out of 5):

I've been making Shrimp Omelets for a while now, and recently I found a new shredded cheese in my grocer's aisles. Fajita cheese. It really works well with the shrimp. I must confess, I like Cocktail Sauce on my Shrimp Omelet as well. :)

Comment submitted: 12/8/2011 (#13297)



From Klump

Recipe Rating (out of 5):

I enjoyed the combination, but next time I will add some kind of cajun seasoning for extra spice.

Comment submitted: 2/2/2008 (#4536)



From newjones

Recipe Rating (out of 5):

Great recipe. I added a little back pepper and jalepeno to spice it up. Instead of jack cheese, I used shredded mozzarella cheeze... mmm really tasty.

Comment submitted: 7/27/2007 (#3279)



From ET

Recipe Rating (out of 5):

I used 1/4 lb each of rock shrimp and dungeness crab meat and added chopped jalapeno pepper (about 1 tbs). I sprinkled some Parmesan cheese on top of the finished omelette.

Comment submitted: 4/7/2007 (#2081)



Official Member: Team BreakfastFrom swimmom (Team Breakfast Member)

Recipe Rating (out of 5):

Shrimp is not just for dinner anymore! Very good. My 16 yr old son said it is delicious!

Comment submitted: 1/7/2007 (#1135)



Official Member: Team BreakfastFrom Mr Breakfast (Team Breakfast Member)

That's a very good point "W.T.S.". I'm trying to contact the recipe submitter to see if they left information out. In the meantime, I'd suggest taking 4 to 6 medium shrimp (shelled and cleaned) and butterfly them (cut 3/4 of the way through the shrimp - along the back vein; open shrimp to resemble a butterfly; sear the shrimp in hot oil for about 2 minutes on each side). Set them aside on a paper towel until ready to add to omelet.

Any one else have suggestions to make this omelet work?

Comment submitted: 10/31/2006 (#613)



From Where's the Shrimp?

How can you have a Shrimp Omelet without Shrimp? How much/many shrimp? Whole or cut up?

Comment submitted: 9/25/2006 (#381)





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