Prawn and Mushroom Omelette

Prawn and Mushroom Omelette


37 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.

Trumpy & Dryrider

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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