The baked Shrimp Omelet

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This is baked in an iron skillet and the shrimp are sautéed separately. Makes a lovely brunch or even supper. 8 ounces medium shrmp, deveined – no tails, sautéed in garlic lemon butter for 3 minutes. In a large mixing bowl add 6 large eggs and 2 tablespoons milk or cream whisk well, place inside a well-greased iron skillet and pop into a 425 F oven for 14 minutes or until baked completely. Using an offset spatula loosen omelet from skillet and slide onto a large plate. Add any condiments you like, add sautéed shrimp (to half) and fold over the other half of the omelet. Cut into triangles and serve!

We just love this at brunch!


cheffie cooks easy 1-2-3.

See YOU!


4 thoughts on “The baked Shrimp Omelet

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