Shrimp Omelette

Ingredients

  • 1 teaspoon neutral oil
  • ¼ pound small shrimp
  • 1 green onion
  • 1 teaspoon soy sauce
  • ½ teaspoon rice wine vinegar
  • 3 large eggs
  • ¼ cup milk of choice

    • Equipment

  • Medium skillet
  • Spatula
  • 2 small bowls
  • Whisk
  • Paper towels

    • Instructions

    1. Heat medium skillet over medium heat. When pan is hot, add neutral oil. Tilt and swirl skillet to coat bottom of pan with oil, then heat skillet until oil is hot and shimmering.
    2. When oil is hot, add shrimp and green onion to skillet. Sauté shrimp 60 seconds, then flip shrimp over and sauté another 30 to 60 seconds, until shrimp is opaque and slightly curled.
    3. Add soy sauce and rice wine vinegar to skillet with shrimp. Cook liquids and shrimp together 2 minutes, then transfer ingredients to small bowl and set aside.
    4. Wipe out skillet with paper towels and return skillet to heat. Add another 1 teaspoon neutral oil to skillet if needed, and let new oil heat up until hot and shimmering.
    5. In separate small bowl, whisk together 3 large eggs and ¼ cup milk of choice. Whisk vigorously until mixture is pale and uniform in color, with no streaks remaining.
    6. When oil in skillet is hot, pour whisked egg mixture directly into skillet. Tilt and swirl skillet to spread egg mixture out across bottom of pan in one even layer, then return skillet to heat. Cook egg mixture 2 to 3 minutes or until eggs are almost fully set.
    7. Line cooked shrimp and green onions down center of egg layer. Use spatula to carefully lift one edge of egg layer, fold egg over shrimp to cover, and bring edge of egg layer to meet other edge. Carefully slide omelette out of skillet and onto serving plate, top with additional green onions if desired, and serve immediately.

    Source:

    Ingredients, equipment, and instructions have been taken from here

    Images have been taken from here