Shrimp Omelet

This past week, we didn’t do a full grocery shopping trip. That meant, we didn’t have as many fresh ingredients in the fridge as I wanted. We always think about getting takeout as well, but in an effort to save money, I end up making something with ingredients I have on hand.

Gary’s mom makes something similar to this. I think my mom does too. We were discussing today and wondering why our moms cook so well. We chalk it up to the many years of experience they have. Hopefully, in 10 years, that will be the case with me. A side thought: is it me or does it seem like moms never seem to need a recipe for anything?? They seem to everything ingrained in their brains.

Anywho, I checked the freezer for something. Our freezer is packed, BTW. Everything in there needed time to defrost…except for the shrimp! That takes just minutes to defrost! So this was how this recipe was born.

Shrimp Omelet

Ingredients:
~20 medium shrimp, peeled and cleaned
1 TBSP margarine (or butter)
1-2 TBSP oil
1 small onion, diced
5 eggs, beaten
salt
dried parsley
garlic powder

Directions:
Peel and clean the shrimp. Set aside

In a large skillet, melt margarine over medium-high heat. Add oil. Add in diced onions and cook until they turn clear.

Add shrimp and cook for 3-5 minutes until mostly pink. Shake the pan to form an even layer of shrimp. Pour eggs over the shrimp. Add salt, parsley and garlic powder over the top of the eggs. I didn’t measure. I just shook it over the top of the eggs.

Reduce temperature to medium-low heat, cover and allow the eggs to cook through. If possible, flip the whole omelet over and cook for another2-3 minutes until eggs are no longer runny. Of course, I couldn’t flip the whole omelet. I cut it into quarters and flipped each section.

Transfer to plate and enjoy.

Yes, I understand it might look gross, but it was pretty tasty.

This will also be submitted to the NTTC#5 July 2009 Challenge.