For me, an omelet is one of those things that I can enjoy for breakfast, lunch, or dinner.  I’d been thinking about preparing one with shrimp, potatoes, green peas, onions, and peppers.  Actually, it’s very similar to an omelet served at Tio Pepe’s, a Spanish restaurant in Baltimore.  There is an exception, you can order the omelet with a pitcher of sangria at Tio Pepe’s.  Unfortunately, I was only able to offer myself a small salad to compliment my omelet 🙂

Filling made with onions, peppers, potatoes, green peas, shrimp, and seasonings…Try not to eat it before filling the omelet

Butter the skillet before adding the eggs

Push edges inward, allowing uncooked egg to spill over the edges…Continue until center is almost set…Carefully flip

Fill each omelet with half of the shrimp mixture…Top with sour cream & sprinkle with smoked paprika.

Shrimp Omelet
Makes 2

4 extra large eggs
2 tablespoons half & half or milk, divided
2 tablespoons olive oil
2 tablespoons unsalted butter, plus 1 tablespoon for cooking eggs
1/2 lb shrimp(completely peeled, deveined & split lengthwise)
1/4 cup chopped onion
1/2 mild pepper, cut into thin rings
1/2 cup potatoes, diced and boiled until fork tender
1/4 cup frozen green peas
1/4 teaspoon smoked paprika
1/4 teaspoon seafood seasoning, I used Chef Paul’s Seafood Magic
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sour cream
smoked paprika

In a large heavy skillet, heat oil and butter on medium-high until butter begins to sizzle.  Add onion and peppers, saute until softened about 5 minutes.  Stir in cooked potatoes and frozen peas, continue sauteing until potatoes begin to brown.  Next, stir in shrimp, smoked paprika, seafood seasoning, salt, and pepper. Reduce heat to medium and cover, cooking for an additional 2 minutes, until shrimp is done.  Remove from heat and transfer to a dish.

In a bowl, whisk 2 eggs with 1 tablespoon of milk until well blended.  Butter a skillet on medium-high until butter sizzles.  Pour beaten eggs into skillet and when eggs begin to set, use a spatula to push edges inward, allowing uncooked eggs to come to edges.  Continue this process until center of omelet is almost set.  Carefully flip or turn over with a spatula, allowing to cook for about 20-30 seconds.  Transfer omelet to a plate and fill with half of the shrimp mixture, fold omelet in half.  Beat remaining eggs and milk, repeat omelet making process.  Serve with a dollop of sour cream and sprinkle with smoked paprika.