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Eggs Breakfast Snacks

Baked shrimp omelette

Published: 06.30.2021 » Last updated: 06.22.2022

Eggs, shrimps, broccoli florets, tomatoes, Parmesan and parsley are stirred together, ladled into a six-hole muffin pan and baked until firm. These muffin-shaped mini omelettes make a quick breakfast or snack.

Baked shrimp omelette sprinkled with Parmesan and parsley

These palm-sized omelettes can be stored in the fridge overnight and reheated in the microwave the next day. They are delicious. And they have everything in them too — protein, vegetables and dairy.

What equipment do you need to make these omelettes? Well, they are baked so you’ll need an oven. And to bake them into uniform-sized omelettes, a muffin pan.

Muffin pans sprayed with oil

If your muffin pans aren’t non-stick, you’ll need to spray oil directly into the holes (or use a brush if you don’t have oil spray). Don’t skip this part because the omelettes will stick to the pan and it will be impossible to release them unless the holes are coated with oil. You don’t really want to end up eating the omelettes directly from the muffin pan, do you?

Adding chopped tomatoes to beaten eggs

The eggs are seasoned with herb salt which we make at home. Don’t have herb salt? Don’t worry, a simple substitute is provided in the recipe.

Because I like colorful food, I decided to add tomatoes to my shrimp omelettes. The red bits contrast beautifully with the greeness of the broccoli floretes.

Adding blanched broccoli and chopped raw shrimps to eggs and tomatoes

The broccoli florets need to be blanched and cooled before they are added to the beaten eggs. The 18-minute baking time is simply too short to soften them and parboiling partially cooks them so they get a head start.

The shrimps need to be roughly chopped before they are stirred into the eggs. That’s to make sure that they will get cooked through at the same time as the rest of the ingredients.

White bowl with beaten eggs, chopped tomatoes and shrimps, blanched broccoli and Parmesan

Parsley (for nuance) and grated Parmesan (for a rich creaminess) go in next. Does it have to be parsley and Parmesan? Scallions would be a good substitute. Pecorino is even better than Parmesan but it is not as easy to source.

Shrimp omelette mixture ladled into muffin pan

With all the ingredients stirred into the beaten eggs, the mixture is spooned into the oiled muffin pan. I reserved whole shrimps to go on top. Despite the size, because they are directly exposed to the heat, I didn’t worry that they would come out still raw.

Parmesan shrimp omelette muffin from the oven

The muffin pan goes into a preheated oveb where the shrimp omelettes bake for 18 minutes. After loosening them from the pan, I garnished them with more cheese and parsley.

Baked shrimp omelette

Connie Veneracion
A seafood and vegetable omelette that's as tasty and versatile as it is pretty. Other seafood like mussels, clams, squid or fish can replace shrimps. Swap your preferred vegetable combo if tomatoes and broccoli aren't your favorite. But this omelette has to have cheese. Lots of cheese.
Baked shrimp omelette
Print Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Picnic, Snack
Cuisine International
Servings 6 omelettes

Equipment

  • 1 Six-hole muffin pan (2.5 oz capacity per hole)

Ingredients
  

  • ¾ cup broccoli florets
  • salt
  • 12 large shrimps - peeled and deveined
  • 3 large eggs
  • 1 teaspoon herb salt - or substitute ¾ teaspoon plain salt and ¼ teaspoon ground pepper
  • 3 tomatoes - cored and cut into small pieces
  • 2 tablespoons chopped parsley - plus more to garnish
  • 3 tablespoons grated Parmesan - plus more to garnish

Instructions
 

  • Preheat the oven to 375F.
  • Spray (or brush) the holes of a six-hole muffin pan with oil.
  • Blanch the broccoli florets in lightly salted water for one minute, pour into a strainer and cool under the tap.
  • Reserve six of the best-looking shrimps and roughly chop the rest.
  • In a mixing bowl, whisk the eggs with the seasonings.
  • Stir in the tomatoes.
  • Add the cooled blanched broccoli and chopped shrimps.
  • Add the parsley and Parmesan, and stir everything together.
  • Ladle the mixture into the prepared muffin pan.
  • Top with the reserved whole shrimps.
  • Bake in a preheated 375F oven for 18 minutes.
  • Loosen the sides of the omelettes with a thin knife to release.
  • Sprinkle the Parmesan shrimp omelette muffins with more parsley and cheese before serving.
Print Pin Recipe
Keyword Cheese, Omelette, Shrimps

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Newsletter department

  • #18 Cooking for Lent
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    A few readers have emailed asking me to post recipes for Lent, and I tell them there is NO need for NEW recipes. Instead, they should try digging into the seafood, mushrooms and tofu recipe archives.

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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