Recipe by Trumpy & Dryrider
"A great hearty Aussie omelet (well, we think it is!). Well worth the effort."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sliced fresh mushrooms
diced green bell pepper
medium shrimp - peeled and deveined
salt and pepper to taste
shredded Cheddar cheese
I'm glad I tried this! What an interesting and different take on an omelet which, after awhile, always seem to taste the same no matter what "recipe" you choose. Because I was a little nervous about the curry powder (didn't want to take a chance of having to throw a shrimp omelet out if we didn't like it!) I decided to be a wimp and use only half the amount of curry called for. I'm glad I did. It gave it a pleasant nuance of flavor and aroma, but any more and I know it would have been too much for us. The recipe came together perfectly with the prep and cooking method as described.
(Even with the additional ingredients, I'm not sure how five eggs can feed four people. I make omelettes with three eggs per serving. Also, who makes omelettes in a suacepan?! Weird). Anyway, I made this for Husband, and was gonna fix myself a regular cheese and onion omelette as I thought the Aussie one would have too much going on. Wrong! The only thing I did differently with mine was to omit the green bell pepper. Thanks!
Wow, what a nice surprise.. Nice taste, interesting texture! I changed the recipe a little... After the eggs has setup, I put the vegetables in including the tomatoes but not the cheese. I put it in the oven @ 400 (frying pan) for about 20 minutes. Then I put the cheese on top and broiled it for about 5 minutes. Finished up like a caserole. Yum Yum.
This was a perfect lazy-hungover-sunday meal! Thanks! I wasn't sure about the curry powder but it is a very nice mild flavour! Delicious!
Delicious! I only used two eggs--single serving--and made ALL the filling with extra shrimp and a handful of fresh spinach, then refrigerated half the filling so I can enjoy for lunch with some pasta or rice!
Delicious as written! I think I'll add more shrimp next time, though, and I'll keep the veggies warm while I'm cooking the eggs instead of removing them from heat completely.
just finished making and eating this. wow!! great!! i had to modify because i had no mushrooms or peppers so i just used more shrimp (salad sized) and i added red pepper flakes and sauted the onions garlic and shrimp in a mixture of olive oil and butter and seasoned this w/ seasoned salt, peper, and garlic power.
this was a great recipe and only took me about 5 minutes to prepare and took 5 to cook. great high protein low carb meal! great for breakfast lunch and dinner,too. i think i might experiement w/ it some more and will try shrimp and crab or even crawfish or lobster next time. i can't wait!
Whoah!! Was this ever great!! However, this cook had too much wine while putting it together and used cumin instead of curry. Fantastic! Second time I made it I used curry but have decided next time I'll use both - probably 1/2 t. cumin. Excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 181
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Savory squares of baked eggs, mushrooms, olives, ham, jalapenos, and cheese.
What a great way to feed a hungry breakfast crowd!
It's baked like a frittata, with ham, bell pepper, onions, and Cheddar cheese.