Spanish Shrimp and Cheese Omelet


  • 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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