Prawn omelette with salad

Name: Prawn omelette with salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g frozen shrimps (without head and shell); 100 g Arugula (rocket); 100 g cherry tomatoes; 2-3 TABLESPOONS Vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 3 Stem(s) Parsley; 6 Eggs; 6 TABLESPOONS Milk; 4 TABLESPOONS grated parmesan; 1-2 TABLESPOONS butter/margarine

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g frozen shrimps (without head and shell)
100 g Arugula (rocket)
100 g cherry tomatoes
2-3 TABLESPOONS Vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
3 Stem(s) Parsley
6 Eggs
6 TABLESPOONS Milk
4 TABLESPOONS grated parmesan
1-2 TABLESPOONS butter/margarine

Directions

1
Defrost the prawns. Clean, wash and drain the arugula. Wash and halve the tomatoes. Mix vinegar, salt, pepper and some sugar. Fold in the oil well.
2
Wash the parsley and chop finely. Whisk eggs, milk and half of the Parmesan cheese. Season with salt and pepper. Stir in parsley.
3
Rinse the prawns, pat them dry well and cut them into pieces. Heat the fat in a coated pan with lid (approx. 24 cm Ø). Fry the prawns briefly in it. Pour egg milk over them. Cover and allow to set for approx. 10 minutes over a low heat.
4
Slide the omelette onto a plate and put it back into the pan upside down. Continue frying for 3-5 minutes.
5
Cut the omelette into pieces. Mix salad and tomatoes with the marinade. Sprinkle with the rest of the Parmesan cheese. Arrange everything.