Shrimp and Feta Omelet Recipe

The Perfect Recipe For Two

Shrimp and Feta Omelette Recipe

Sometimes, you just want a meal with grown up flavors. The kids may be happy with pancakes or scrambled eggs with cheese, but you want more. Make this omelet for you instead! Don’t worry about any complicated flipping, you finish it off in the oven. With a tossed salad and some crunchy toast, it makes a wonderful light dinner, lunch, or decadent breakfast. Who knows, when the kids see how good this is they may want you to make it for them, too!


1 ripe tomato, diced (or a handful of cherry tomatoes, halved)
1 green onion, trimmed and sliced
fresh cracked pepper
8-10 large uncooked shrimp, peeled and deveined
pinch of chile flakes
4 eggs, beaten
1 tsp chopped fresh oregano
2 oz (1/4 cup) feta cheese, crumbled

  Pre-heat the broiler in your oven.

  In a small frypan, heat a little oil and add the tomato and green onion. Sprinkle salt and pepper over the tomatoes. Saute over medium heat until the tomatoes start to break down a little, which should only take about 2 minutes or so. Add the shrimp and chile flakes and give it a good stir. You don’t need to cook the shrimp through but you want to warm them up so that they aren’t cold. Set the pan aside.

  In a medium sized fry pan, warm up a little oil. Add the eggs, moving the mixture around a little so that the bottom cooks but they are still runny on top. Sprinkle the tomato, onion, and shrimp mixture over top, making sure to spread the shrimp out evenly. Sprinkle the oregano and feta cheese over top. Drizzle a little oil over top, before putting the pan under the broiler. Watch it closely and when the eggs are cooked through, remove from the oven and serve.

Serves 2

Adapted from Gordon Ramsay’s Home Cooking

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom