Baked shrimp omelette
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.
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.