Bay Shrimp Omelette
Omelettes can be made with any number of eggs, depending on how many servings you desire. A good rule of thumb
is two eggs per person, plus an extra egg for every six people. This recipe serves three.
1 bunch green onion
Freshly ground pepper (to taste)
1/2 c shredded sharp cheddar cheese
2 T butter
1/2 pound cooked fresh bay shrimp
Zest from 1/2 of a lemon
Chop the greenest two-thirds of the onions and set aside.
In a bowl, whisk the eggs with a long-tined fork until they are a little frothy. Add the pepper to taste, and whisk a
little more. Stir in the cheese. Set aside.
Place a non-stick skillet on the stove on medium-high heat. When the skillet is hot, add the butter and swirl it in the pan until it sizzles. Add the shrimp and half of the green onions. Cook until warm, approximately 2-3 minutes. Do not
Pour the egg and cheese mixture into the skillet with the shrimp and onions, and cook over medium-high heat until the egg
starts to set. Then work your way around the pan, pushing the egg from the edge of the skillet to the center, allowing
the egg that is not yet cooked to run around the spatula and fill the space behind it. Allow it to cook a bit more.
Repeat this process until the omelette is cooked the desired amount. Roll the omelette out of the skillet onto the
serving dish. Sprinkle with the remaining green onion and lemon zest. Serve immediately.