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Ingredients
- 3 eggs
- 1-2 tbs milk
- 2-3 tsp smoked paprika
- 1/2 lb cream cheese, cut into small cubes and softened
- 1/4 lb shredded mixed Mexican cheese
- 1 stalk celery, finely diced
- 1/4 small onion, diced
- 4 large button mushrooms, stems removed and finely diced
- unsalted butter for saute
- 2 dollops of sour cream for serving
- Salsa for serving
- Cilantro leaves for garnis
- 1/4 lb cooked baby shrimp
- Whisk the eggs along with a tbs of milk and a dash of smoked Spanish paprika. Set aside.
- Add a knob of butter to a saute pan and cook the onions, celery and mushrooms until onions are translucent. About 5 minutes. Set aside
- In a non stick pan using medium heat add a little butter, then add the beaten egg. Allow to cook for about 2 minutes, lifting eggs by the edges to let the liquid eggs run under the almost cooked egg.
- At this point add the vegetables and shrimp on one side of the omelet along with half of the cheeses.
- Gently fold over the omelet, remove from heat and sprinkle the rest of the cheese over.
- Place pan under a hot broiler and melt the cheese topping.
- Garnish with sour cream and parsley leaves.
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