Shrimp and Mushroom Omelet


3 large eggs, separated
1 and 1/2 tbs flour
1/8 tsp cream of tartar
1/4 tsp kosher salt
1 tbs unsalted butter
1 tsp unsalted butter
1/8 tsp white pepper
1 tsp fresh parsley, minced
1/3 cup small shrimp
1/3 cup button mushrooms, thinly sliced
2 scallions, thinly sliced on a bias

The cream of tartar and egg whites  in this recipe allows the omelet to become delightfully fluffy. 

  • In a small sauce pan add a little butter and saute the mushrooms and shrimp, until the shrimp is pink and the mushrooms are slightly softened.
  • Season with salt and pepper, then set aside.
  • Preheat oven to 375 degrees.
  • With an electric mixer, set on medium speed, beat yolks until lemon colored.
  • Add flour and beat until thoroughly blended.
  • In a separate bowl, beat the egg whites until foamy.
  • Add the cream of tartar and salt and continue beating until stiff peaks form.
  • Fold into the yolk mixture.
  • Slowly heat a 10 inch nonstick oven proof skillet.
  • When a dab of butter sides in the pan but does not brown, add 1 tbs of butter and tilt the pan so the butter coats the bottom and sides of the pan.
  • Spread the egg mixture over the bottom and up the sides of the pan.
  • Place in the middle of the oven and bake for about 10 minutes or until the omelet is puffy and the outside is slightly firm.
  • Remove from the oven and add the mushrooms and shrimp.
  • Fold the omelet into thirds lengthwise, then turn onto a warm plate.
  • Garnish with parsley and sliced scallions.


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