Shrimp Omelette (Veneto)

Fish

Ingredients

Butter - 2 tbsps

Shrimp, peeled - 1/2 pound

Salt and pepper

Eggs - 8

Olive oil- 2 1/2 tbsps

Parsley, finely chopped - 2 sprigs

Melt the butter and gently cook the peeled shrimps over a very low heat for a few minutes, adding a pinch of salt. Beat the eggs lightly with 1/4 tsp of salt and a little pepper.

Heat the oil in a frying pan and pour in the eggs. Draw the mixture from the sides with a fork so that the whole omelette cooks quickly. When the omelette is set on the bottom, add the shrimps and fold the omelette over. Continue cooking a minute or so until the top is just beginning to set but is still slightly runny, unless a dry omelette is preferred, in which case, cook a little longer until the desired dryness is obtained. Serve garnished with parsley.

Serves 4