Cheese Prawn Omelette is a delightful and savory dish that combines fluffy eggs with succulent prawns (shrimp) and gooey melted cheese. Here’s a description of Cheese Prawn Omelette:
The omelette starts with fresh prawns, which are peeled, deveined, and chopped into bite-sized pieces. The prawns are typically seasoned with salt, pepper, and sometimes a touch of garlic powder to enhance their flavor.
In a non-stick skillet or omelette pan, the prawns are sautéed in a little oil or butter until they turn pink and opaque, indicating that they are cooked through.
Next, beaten eggs are poured over the cooked prawns, covering them evenly. The eggs are seasoned with salt, pepper, and sometimes a pinch of paprika or other spices for added flavor.
As the eggs cook, the prawns are enveloped by the fluffy omelette, creating a delicious and satisfying combination of flavors and textures.
Once the eggs are mostly set but still slightly runny on top, shredded cheese is sprinkled over one half of the omelette.
Common cheeses used in Cheese Prawn Omelette include cheddar, mozzarella, or a blend of cheeses for a more robust flavor. The cheese adds a creamy and gooey element to the omelette, making it even more delectable.
To fold the omelette, the empty half without cheese is carefully lifted and folded over the cheese-covered half, creating a half-moon shape.
The omelette is then cooked for a little longer, allowing the cheese to melt completely and the eggs to cook through entirely.
Once the omelette is fully cooked and the cheese is melted to perfection, it is carefully transferred to a serving plate.
Cheese Prawn Omelette is often garnished with chopped fresh herbs like parsley or chives for added freshness and a pop of color.
This mouthwatering omelette is typically served hot and makes for a delicious and satisfying breakfast, brunch, or light dinner. Its delightful combination of tender prawns, fluffy eggs, and gooey melted cheese creates a flavorful and filling meal that is sure to please both seafood and cheese lovers alike.
