Shrimp omelette with rocket salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Defrost the shrimps at room temperature. Wash the parsley, shake dry and chop the leaves into small pieces. Grate 20 g Parmesan cheese. Wash lemon, grate dry and thinly grate half of the peel. Halve the lemon and squeeze the juice out of one half.

2. 2

   Clean and wash the salad. Wash and halve the tomatoes. For the vinaigrette season vinegar with salt, pepper and some sugar. Add 2 tablespoons of oil and season to taste again. Mix eggs, cream, parsley, lemon juice and grated lemon peel well, season with salt and pepper. Rinse shrimps, dab dry and cut into pieces. Heat 1 tablespoon of oil in a frying pan (approx. 24 cm Ø). Sauté the shrimps in it, then pour the egg mixture over them. While stirring gently with a spatula, allow the egg to set halfway, then place in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Turn the omelette onto a board and cut into 12 cake pieces.

3. 3

   Rinse shrimps, dab dry and cut into pieces. Heat 1 tablespoon of oil in a frying pan (approx. 24 cm Ø). Sauté the shrimps in it, then pour the egg mixture over them. While stirring gently with a spatula, allow the egg to set halfway, then place in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Turn the omelette onto a board and cut into 12 cake pieces. Mix salad, tomatoes and vinaigrette and arrange in small bowls. Slice the rest of the Parmesan cheese on top

4. 4

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
320 kcal

CARBS
2 g

FATS
24 g

PROTEINS
23 g