Spinach Scallion Tomato Shrimp Omelette
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick single-serving omelette featuring shrimp, spinach, scallions, tomatoes and mozzarella. Eggs whipped with cream for fluffiness. Butter-seared, bubbles pricked for even cooking, flipped gently. Mozzarella melted inside and on top, folded carefully to lock flavors. Substitution options, timing cues based on appearance and texture, and tips for common mishaps included.
Prep:
6 min
Cook:
5 min
Total:
11 min
Servings:
1 serving
#breakfast
#seafood
#easy meals
#american cuisine
#quick cooking
Butter melts low and slow. You notice the foamy edges but no brown spots yet—stick around or risk burnt butter taste. Been there, ruined many a pan. Eggs and cream blended to bubble up light clouds of fluff. Sounds sizzle as they hit pan, edges twitching, waiting. Adding shrimp and veggies raw — temptation to load too much — but restraint wins here. Those bubbles? Not flaws but signals. Pop like tiny balloons. Flipping is dance with fate; one false move and omelette tears. Fold carefully to trap melted cheese and keep it from leaking. Every bite creamy, hints of sweet shrimp, fresh scallion crispness, juicy bursts of tomato. Tried feta instead? Salty spark works too. And hey, no scallions? Leeks or chives step in with their own punch. Making this is more than cooking — it’s timing and touch, senses alert, peaceful chaos in a pan.
Ingredients
- 2 large eggs
- 2 tbsp heavy cream (or whole milk)
- 1 tbsp unsalted butter
- 50g cooked shrimp, peeled and deveined (substitute smoked salmon or cooked tofu)
- 1/4 cup fresh spinach, roughly chopped
- 2 scallions, finely sliced
- 5 cherry tomatoes, quartered
- 1/4 cup shredded mozzarella cheese (replace with feta for tang)
- Salt and black pepper to taste
About the ingredients
Eggs act as the base but don’t skimp on the dairy fat—cream gives serious bounce and softness. Butter choice matters; unsalted to control seasoning and prevent bitter burnt aftertaste. Shrimp can be swapped for smoked salmon if fresh unavailable, adding smoky depth, or firm tofu for plant-based tweak. Fresh veggies—scallions quick fry, tomatoes release subtle sweetness when warmed, spinach wilts beaut. Mozzarella’s mild melting quality makes breakfast gooey; feta or cheddar bring strong profiles. Salt sparingly before cooking since cheese and shrimp add saline layers. Frozen spinach? Thaw and squeeze dry thoroughly to keep omelette from sogging. Butter in pan until just foaming signals right temperature; ready when base of eggs start firming but top still shifting. Multi-taskers: prep veggies first for smooth workflow. Omelette folding requires pizza-cutting precision; practice on smaller eggs if scared. Cleanup’s easier if you wipe pan while warm.
Method
- Warm butter in medium skillet over medium heat. Watch carefully. Wait for butter foam to subside but not brown. Butter sizzling gently, not burning—best sign.
- Crack eggs into bowl. Add cream or milk. Whisk vigorously or blitz in blender briefly to trap air. Eggs pale, thickened, slight froth on top.
- Pour eggs evenly into hot pan. Legs of bubbles will form at edges; do not disturb immediately. Let eggs surface set slightly till edges firm but center still soft, roughly 50-55 seconds.
- Sprinkle shrimp, scallions, spinach, tomato quarters evenly over half the eggs. Add half the mozzarella right on top. Salt and pepper sprinkled gently.
- Surface may bubble up sporadically. Use toothpick or fork tip to puncture bubbles to prevent uneven pockets. Listen for faint sizzling, bubbling slows.
- Slide thin spatula under entire omelette, loosen edges. Add small pat more butter if pan seems dry or omelette sticking.
- Flip omelette carefully in one swift movement; if intimidating, flip in two parts. Cook second side 1 to 1.5 minutes. Surface should turn pale golden without browning. Cheese melting within is key.
- Remove from heat. On plate, fold omelette in half or thirds using spatula. Top with remaining mozzarella, let sit 30 seconds to melt from residual heat. Serve immediately.
Cooking tips
Butter temperature crucial. Wait for foam, not brown specks. Pour eggs in center, edges should immediately begin curling away from pan sides. Do not stir. This is not scrambled eggs. Eggs cooking set should feel like slightly firm gelatin when tapped with spatula tip. Bubbles form from steam trapped; use a toothpick poke — prevents giant holes inside, keeps texture consistent. Flip only once confident spatula slides fully beneath; slipping generally means heat too low or egg too soft. Adding butter before flip gives finish shine, prevents sticking. Cook second side less than first, about a minute enough. Cheese should visibly start to melt before fold. Fold technique affects bite texture: fold tight for dense omelette, loose for airy layers. Serve while hot to keep cheese melty and eggs tender. Leftover omelette? Reheat gently in pan, not microwave for best texture retention. Common mistake: rushing butter heating leads to uneven cooking and bitterness. Patience upfront well worth it.
Chef's notes
- 💡 Butter temperature matters; watch for foam not brown spots. Butter too hot burns quick, ruins flavor. Bubbles popping signals trapped steam; poke with toothpick early prevents holes. Toss veggies last minute to keep texture. Cream gives egg mixture a bounce, switch to milk if lighter fluff okay. Use unsalted butter controls salt, avoid bitterness lurking afterburn. Practice folding on smaller eggs, delicate but gives edge on neat folds. Mushrooms or peppers? Sweat well first, soggy kills texture balance. Cheese melt time differs by type; mozzarella melts smooth, feta remains crumbly texture shift. Rest omelette after folding, carryover heat finishes melting, avoids raw pockets.
- 💡 Flipping is timing dance; wait for edges firm, center soft jiggle—spatula slips under with no drag means ready. Butter a bit just before flip, locks shine, stops sticking. If pan dry, add small butter pat mid cook, keeps surface slick. More bubbles? Pop them fast with fork or toothpick. Avoid scrambling eggs here; no stirring after pouring, edges curl away. Eggs turn from shiny wet to matte gelatinous—tap with spatula tip, firm but gentle. Cooking too long? Shrimp shrinks, rubbery outcome; dump on surface warm, just before flip. If no scallions, fresh chives or mild onion swap without altering crunch layer.
- 💡 Veggies prep first; chopped spinach releases water fast—squeeze out moisture or omelette sogs. Tomatoes add moisture too; quarter then dry excess juice with paper towel if wet batch. Shrimp beaten protein quick warm, overcook makes tough chew; warm gently inside, time it like reheating. Cheese counts; opt mozzarella for gooey melt, feta gives tang and firmness. Steps matter but feel pan; butter foam says ready, egg edges set, bubbles bubble signals heat. Use silicone spatula or thin metal ones—thin flex lets slide smooth, metal prone to tearing delicate surface. Fold edges tight traps steam and cheese but reduces fluffy layering, loose folds airier bite. Rushing butter temps leads burnt bitter tastes, patience upfront key.
- 💡 Season lightly before cook; shrimp and cheese salty, extra salt ruins balance. Substitute shrimp with smoked salmon for smoky profile, or tofu for plant-based; texture varies but cook time similar. Whole milk for cream sub lowers fat, eggs less puffy but usable trade. Oil vs butter fallback okay but loses butter aroma, eggs crisp less at edges. Rest omelette on plate after fold 10-30 seconds—heat settles, cheese melts better. Leftover reheat best on stovetop gentle heat, microwave kills texture. Pan stick fix with right butter temp, wiping pan while warm easier. Bubbles in omelette only trouble if ignored—pop or ruptured pockets leave uneven cook or breaks flipping. Freeze spinach? Defrost and squeeze dry neatly or watery mess.
- 💡 Flipping half approach works if wide pan intimidates. Timing cues trump clock; edges firm but spongy center means ready. Cheese inside melts after flip, outside on top needs rest to soften. Fold neat or rustic, both affect mouthfeel. Overcrowding kills set, eggs turn mushy. Listen for sizzling slow down as sign butter cooling or eggs done mid cook. Butter foam edges soft but not brown, watch and wait. Ambient kitchen temp affects cook times—hotter house speeds setting. Poking large omelette bubbles requires constant vigilance. Use thin spatula flex, slide fully beneath for flipping confidence. Clean up easier wiping warm pan immediately, scrubbing dried residue tough.
Common questions
How to know butter is ready?
Watch for pale foam covering surface, no brown specs. Foam means fats melted, moisture evaporated. Too brown means lost control, flavor turns bitter fast. If unsure, test with small drop egg—should sizzle gently not burn.
Can I substitute shrimp?
Yes—smoked salmon gives smoky notes, tofu for plant-based but less juicy. Cook time similar, heat gently or dries out. Protein choice shifts texture but fresh veggies constant. Adjust salt since salmon adds saltiness.
Why bubbles spoil omelette texture?
They trap steam pockets inside. When cooking, bubbles grow causing uneven cooking or holes. Popping bubbles prevents gaps. Use toothpick or fork tip to gently burst bubbles during cook. Omitting this leads to breaks flipping or odd bites.
How store leftovers?
Refrigerate in airtight container, eats best same day. Reheat slow on pan to avoid rubbery eggs, microwave toughens quickly. Freeze not recommended; eggs lose texture. Leftover veggies tend to release water making soggy texture once reheated.
