Prawn and Mushroom Omelette

    Recipe Picture:Prawn and Mushroom Omelette

    Prawn and Mushroom Omelette


    38 people made this

    A great hearty omelette (well, we think it is!). Well worth the effort. It has mushrooms and capsicums for flavour and colour.

    Serves: 4 

    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1/2 cup sliced fresh mushrooms
    • 1/4 cup diced green capsicum
    • 12 medium prawns - peeled and deveined
    • 5 eggs
    • 1/2 cup (125ml) milk
    • 1 teaspoon curry powder
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 120g grated cheddar cheese
    • 1 tomato, sliced

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and capsicum until tender, about 5 minutes Mix in prawns and cook until opaque. Remove from heat, and set aside.
    2. In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
    3. Heat the olive oil in a medium saucepan over medium heat. Pour in egg mixture and cook 5 minutes or until firm. Top with cheddar cheese, tomato and the onion and prawns mixture. Fold eggs over filling and serve warm.
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    Reviews in English (24)


    I'm glad I tried this! What an interesting and different take on an omelet which, after awhile, always seem to taste the same no matter what "recipe" you choose. Because I was a little nervous about the curry powder (didn't want to take a chance of having to throw a shrimp omelet out if we didn't like it!) I decided to be a wimp and use only half the amount of curry called for. I'm glad I did. It gave it a pleasant nuance of flavor and aroma, but any more and I know it would have been too much for us. The recipe came together perfectly with the prep and cooking method as described.  -  12 Mar 2011  (Review from Allrecipes USA and Canada)


    Wow, what a nice surprise.. Nice taste, interesting texture! I changed the recipe a little... After the eggs has setup, I put the vegetables in including the tomatoes but not the cheese. I put it in the oven @ 400 (frying pan) for about 20 minutes. Then I put the cheese on top and broiled it for about 5 minutes. Finished up like a caserole. Yum Yum.  -  02 Nov 2004  (Review from Allrecipes USA and Canada)


    Delicious! I only used two eggs--single serving--and made ALL the filling with extra shrimp and a handful of fresh spinach, then refrigerated half the filling so I can enjoy for lunch with some pasta or rice!  -  14 Sep 2013  (Review from Allrecipes USA and Canada)

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