Shrimp and Spring Onion Omelette

Ingredients

• 1 bunch spring onions
• 6 Eggs
• Salt
• Pepper
• 150 g shrimp (or deep‑sea crab meat)
• 4 tbsp olive oil

Instructions

1. 1.

   Clean, wash, and finely chop the spring onions. Whisk the eggs with salt and pepper. Add the shrimp and spring onions.

2. 2.

   Heat the olive oil in a large pan. Pour in the egg mixture and cook over medium heat for about 5 minutes, shaking the pan occasionally to prevent sticking.

3. 3.

   Cover the pan with a flat lid or lightly oiled plate. Hold the pan and plate together, flip so the omelette lies on the plate, then slide it back into the pan and finish cooking for 2–3 minutes. Slice the omelette into pieces.