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.
Adapted from Gordon Ramsay’s Home Cooking