Spanish Shrimp and Cheese Omelet
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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