Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::4
Ingredients
2 tablespoons olive oil, divided
1 medium onion, diced
½ cup sliced fresh mushrooms
¼ cup diced green bell pepper
1 clove garlic, crushed
12 medium shrimp, peeled and deveined
5 large eggs
½ cup milk
1 teaspoon curry powder
salt and ground black pepper to taste
4 ounces shredded Cheddar cheese
1 medium tomato, sliced
Directions
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
Fold omelet in half, over the fillings, and serve warm.