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Fluffy Prawn Omelette

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Serves: 2-4
115g /4 oz cooked peeled prawns, thawed if frozen
4 spring onions, chopped
55g / 2 oz courgette, grated
4 eggs, separated
few dashes of Tabasco sauce, to taste
3 tbsp milk
salt and pepper
1 tbsp corn or olive oil
25g / 1 oz mature Cheddar cheese, grated

Pat the prawns dry with kitchen paper, then mix with the spring onions and courgette in a bowl and set aside.

Using a fork, beat the egg yolks with the Tabasco, milk, salt and pepper in a separate bowl.

Whisk the egg whites in a large bowl until stiff, then gently stir the egg yolk mixture into the egg whites, taking care not to over mix.

Heat the oil in a large, non-stick frying pan and when hot pour in the egg mixture. Cook over a low heat for 4-6 minutes, or until lightly set. Preheat the grill.

Spoon the prawn mixture on top of the eggs and sprinkle with the cheese. Cook under the preheated grill for 2-3 minutes, or until set and the top is golden brown. Cut into wedges and serve immediately.

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