This omelette is named after Les Salisbury, a seventh-generation shrimper who, as a little boy, helped his grandfather catch brown shrimps in nets pulled by a horse and cart. Since then, he's become the champion of the potted shrimp, the man responsible for keeping the tradition alive.
Makes 4
Ready in 25 minutes
Per serving:
296kcals
22.8g fat (6.4g saturated)
20.6g protein
3.3g carbs
2.1g sugar
0.3g salt
1. Heat the oil in a large frying pan over a medium heat. Add the onions, stir for 1 minute, then reduce the heat to low. Cook for 10 minutes, stirring occasionally, until soft and turning golden. Set aside to cool for 5 minutes.
Make 1 large omelette and quarter to serve, if you like.
2. In a bowl, beat the eggs, then mix in the shrimps, cream, dill, cayenne and onions. Season.
3. Preheat the grill to medium-high. Place a non-stick blini pan, (or a small, about 12cm non-stick ovenproof frying pan), over a medium heat. When hot, ladle in a quarter of the egg mixture and cook for 1 minute. Pop the pan underneath the hot grill for 1 minute, or until just set and turning golden.
4. Carefully run a knife around the edge of the pan and slide the omelette onto a warm plate. Cover loosely with foil to keep hot. Repeat to make 4 omelettes. Garnish with fresh dill to serve.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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