Aussie Omelet
This Australian breakfast dish is a substantial omelet packed with flavour. It features a filling of sautéed shrimp, onion, mushrooms, and bell pepper, all seasoned with garlic and curry. The eggs are cooked until firm, then topped with Cheddar cheese, fresh tomato, and the shrimp mixture before being folded and served warm. It's a complete and satisfying meal ready in just 25 minutes.
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 0.5 cup sliced fresh mushrooms
- 0.25 cup diced green bell pepper
- 1 clove garlic, crushed
- 12 medium shrimp, peeled and deveined
- 5 large eggs
- 0.5 cup milk
- 1 teaspoon curry powder
- salt and ground black pepper to taste
- 4 ounces shredded Cheddar cheese
- 1 medium tomato, sliced
Method
- Warm 1 tablespoon of oil in a medium nonstick pan. Sauté the diced onion, sliced mushrooms, and diced bell pepper until softened, about 5 minutes. Stir in the crushed garlic and cook for about 1 minute. Add the shrimp and cook until they turn opaque, 2 to 3 minutes per side. Move this mixture to a bowl and clean the pan.
- In a medium bowl, combine the eggs and milk by whisking them together. Whisk the curry powder, salt, and black pepper into the egg mixture.
- Place the remaining 1 tablespoon of oil in the same pan to heat. Pour the egg mixture into the pan and cook until set, about 5 minutes. Scatter the shredded Cheddar cheese over the eggs, then arrange the tomato slices on top. Spoon the shrimp mixture evenly over the tomatoes.
- Carefully fold the omelet in half to cover the fillings. Serve it immediately while warm.
Nutrition (per serving)
Calories292 kcal
Fat20 g
Sugars5 g
Protein21 g
Sodium306 mg
Recipe details
CategoryBreakfast
Cuisineaustralian
AuthorTrumpy and Dryrider
