Open omelettes with garlic prawns
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Prawns 32 peeled and deveined 320 g
- Garlic 3 cloves 9 g
- Cayenne pepper ground 0.2 g
- Extra virgin olive oil 30 g prawns and 5 g omelettes 35 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Slice the garlic and warm with 30 g oil over a medium-low heat for 1 minute without burning. Add the cayenne and prawns. Cook for 2–3 minutes, turning, until opaque and thoroughly cooked. Remove from the heat.
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Beat all eight eggs with the salt and divide into four portions. Coat a non-stick pan with some of the reserved 5 g oil. Pour in one portion of egg and spread thinly. Cook over a low heat for 2–3 minutes; cover briefly if needed to set the surface without turning it over.
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Once no liquid egg remains, slide the open omelette onto a plate. Repeat with the other three portions. Place eight prawns on each omelette, dividing all the garlic and its oil between them; finish with the parsley.
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