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