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Aussie-Style Shrimp and Veggie Omelet

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
4 servings
Breakfast Australian
Aussie-Style Shrimp and Veggie Omelet
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup diced green bell pepper
  • 1 clove garlic, crushed
  • 12 medium shrimp, peeled and deveined
  • 5 large eggs
  • 1/2 cup milk
  • 1 teaspoon curry powder
  • salt and ground black pepper to taste
  • 4 ounces shredded Cheddar cheese
  • 1 medium tomato, sliced
Instructions
1
Preheat a medium-sized non-stick pan over medium heat by placing 1 tablespoon of oil inside. Sauté the onion, mushrooms, and bell pepper in the hot oil until they become soft and tender, approximately 5 minutes. Introduce garlic into the mixture and cook for about 1 minute until its aroma is released. Add shrimp to the pan and cook until they change color, about 2-3 minutes on each side. Transfer the cooked shrimp mixture to a separate container and empty the pan.
2
In another bowl, combine eggs and milk. Mix well until they blend together seamlessly. Add curry powder, salt, and pepper to the egg mixture for added flavor.
3
Return the pan with 1 tablespoon of oil over medium heat. Pour in the egg mixture and cook until it thickens, about 5 minutes. Sprinkle Cheddar cheese over the top layer and stack sliced tomatoes on top. Distribute the cooked shrimp mixture evenly across the tomatoes.
4
Fold the omelet in half, covering it with its fillings, and serve hot.