Shrimp and Asiago Cheese Omelet with Fresh Herbs


  • 1 lb of small peeled shrimp
  • 2 scallions, sliced
  • 2 tbs butter
  • 1/4 cup white wine
  • 1 tsp each of parsley, tarragon and chives
  • 1 tsp dried chervil
  • kosher salt and fresh cracked black pepper to taste
  • Asiago Sauce:
  • 2 tbs butter
  • 2 tbs all purpose flour
  • 1 cup milk
  • 1/4 cup shredded Asiago cheese
  • 1/4 tsp salt
  • Omelets:
  • 4 tsp butter
  • 8 eggs
  • 1/2 cup water
Shrimp, asiago cheese and eggs make wonderful taste partners. This omelet pops with flavor.

  • In a large saute pan using medium high heat saute the shrimp and scallions in butter. About 3 minutes.
  • After 2 minutes and wine. Stir in herbs, salt and pepper. Cook over high heat for 1 minute, and set aside.
  • In a another small saute pan using medium heat melt butter then stir in flour and mix with a wooden spoon until smooth, about 1 minute.
  • Gradually add milk and bring to a boil, constantly stirring.
  • Add in cheese and stir until sauce is smooth. Season sauce with salt and pepper. Keep warm.
  • In a medium non stick skillet, melt 1 tsp of butter over medium high heat.
  • Whisk eggs and water until blended.
  • For each Omelet add 2/3 cup of the egg mixture to saute pan. The mixture will set up immediately at edges.
  • As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
  • When eggs are set, spoon 1/2 cup of the shrimp mixture on one side of the eggs.
  • Fold the other side over the filling.
  • Slide omelet onto a plate and top with 1/4 cup sauce.

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