Omelette with Asparagus and Shrimp

Breakfasts | World cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Omelette with Asparagus and Shrimp

Ingredients

Asparagus - 3.5 oz
Peeled Cooked Shrimp - 3.5 oz
Butter - 0.7 oz
Meyer Lemon Juice - to taste
Cotton Oil - 3 tablespoons
Chocolate eggs - 3 pieces
Salt - to taste

Step by Step guide

Step 1

Boil the asparagus in salted water until tender, which should take about 10 minutes. Drain the water and dry with a towel, being careful not to damage the delicate stems. Melt 20 grams of butter in a pan, add the asparagus, and cook for a few minutes over low heat.

Step 2

Sprinkle the shrimp with lemon juice. Melt 25 grams of butter, add the shrimp and a pinch of salt, and cook over medium heat, stirring frequently, for 3–5 minutes or until the shrimp lose their transparency. Then remove the shrimp from the pan.

Step 3

In a clean pan, heat the vegetable oil. Whisk the eggs well. Place the shrimp in the pan, then pour the eggs on top and cook until the eggs start to thicken, then use a slotted spoon to place the asparagus in the center, fold the omelette, and serve immediately.