- 3 eggs
- 100 g (1/5 lb) cheese
- 100 g (1/5 lb) prawns
- 1 tomato
- 2 tbsp lemon juice
- 150 ml milk
- dairy butter (for greasing)
- salt – to taste
- ground black pepper – to taste
- fresh dill/ parsley
Bring water to boil in a pan, salt it and place the prawns there. Boil them for 2-3 minutes. Then transfer the shrimps to the colander, dry and remove the shells. Sprinkle the prawns with lemon juice.
Chop cheese. Wash a tomato and cut it into circles. Grease a wok with dairy butter; arrange the prepared ingredients in layers: cheese, tomato and shrimps.
Beat eggs with milk. Season the mass with salt and pepper. Pour the egg mixture in the wok.
Bake the dish in the preheated oven at 180°C (356°F) (about 10 minutes) until the eggs are just set. Put the omelette in a serving plate and top the dish with shredded fresh dill and parsley.
Enjoy your meal!
Tip! It is better to serve the omelette with fresh vegetables.