Cheese Prawn Omelette

Ingredients

• 3 tbspolive oil
• 250 gprawns
• 3eggs
• 80 ml (⅓ cup)water
• 1 handfulcoriander
• 2green chillies
• to tastesalt
• 2 handfulsshredded mozzarella cheese

Instructions

1. 1

   Fry the prawns

   Heat the olive oil and fry the prawns until golden brown.

2. 2

   Mince the prawns

   Finely chop the cooked prawns until minced.

3. 3

   Whisk eggs

   Whisk the eggs and water together.

4. 4

   Mix the filling

   Add the minced prawns, coriander, chillies and salt to the eggs, then whisk to combine.

5. 5

   Prepare the pan

   Add some of the oil used to fry the prawns to a pan.

6. 6

   Add the mixture

   Pour in the egg mixture and rotate the pan so it spreads evenly over the base.

7. 7

   Cook the eggs

   Cook over low heat until the eggs are no longer liquid.

8. 8

   Add the cheese

   Scatter over the mozzarella and fold the omelette in half.

9. 9

   Melt the cheese

   Simmer over low heat for a couple of minutes, until the cheese melts.

10. 10

    Serve

    Enjoy.

What is a cheese prawn omelette?

An omelette is a dish of beaten eggs cooked in a pan, often folded around a filling. This version pairs prawns with mozzarella, coriander and green chillies for a combination of savoury seafood, fresh herbs and gentle heat.

The recipe's method builds flavour by frying the prawns first, then using some of that oil to cook the eggs. Chopping the prawns finely helps distribute them through the omelette.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 21g protein, 2g carbs, 17g fat.

The eggs and prawns provide most of the protein, while the eggs, mozzarella and olive oil contribute much of the fat. The eggs and any bread served alongside provide most of the carbohydrates; the omelette itself is relatively low in them. Balance a portion with salad or other vegetables, and note that the amount of salt added will affect the sodium.

Prawns and frying oil

Golden prawns: Fry them in the olive oil until browned, then chop them finely. Keep some of the frying oil for the pan; it carries the prawns' flavour into the eggs.

The egg mixture

Water and eggs: Whisking the water with the eggs loosens the mixture before the filling goes in. Add the minced prawns, chopped coriander, chillies and salt, and whisk so the ingredients are spread through the eggs.

Chilli heat: The recipe does not specify the chilli variety, so the heat can vary. Remove the seeds for a milder result if you prefer.

Cooking and folding

Low heat: Pour the mixture into the oiled pan and rotate it to cover the base evenly. Cook gently until the surface is no longer liquid, which makes the omelette easier to fold.

Gentle fold: Add the mozzarella and fold the omelette over. Keep it over low heat for a couple of minutes so the cheese melts without rushing the eggs.

Texture and doneness

Set eggs: Look for eggs that have lost their liquid appearance before folding. If the base is browning too quickly while the top is still wet, lower the heat.

Melted mozzarella: The cheese should soften during the final couple of minutes. Avoid cooking for longer than needed, as the eggs can become firm.

Serving the omelette

Fresh sides: Serve with a crisp green salad or sliced tomatoes to add freshness alongside the rich eggs and cheese.

For a more filling meal, offer toast or bread. The recipe serves four, so cut the cooked omelette into portions for serving.

Recipe notes & tips

• Chop the fried prawns finely so they mix evenly into the eggs.
• Keep some of the prawn-frying oil to flavour the cooking pan.
• Rotate the pan as you pour in the egg mixture to cover the base.
• Cook over low heat so the eggs set without browning too quickly.
• Fold the omelette once the eggs are no longer liquid.
• Let the mozzarella melt over low heat rather than turning up the heat.

Variations

• Milder chilli: Remove the seeds from the green chillies before adding them.
• Extra herbs: Add more coriander if you want a fresher herbal flavour.
• Different cheese: Replace the mozzarella with another good-melting cheese.
• Tomato side: Serve with sliced tomatoes for a fresh accompaniment.
• Toast pairing: Add toast or bread alongside for a more substantial meal.

Common mistakes to avoid

• Crowded pan: The mixture may cook unevenly; use a pan that gives it room to spread.
• Prawns left whole: Large pieces are harder to distribute; mince them finely after frying.
• Too much heat: The base can brown before the eggs set; keep the pan on low.
• Folding too early: Liquid eggs may spill out; wait until they are no longer liquid.
• Overcooking: The eggs can turn firm; stop once they are set and the cheese has melted.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a pan over low heat until hot throughout; avoid prolonged heating, which can toughen the eggs and prawns.

Frequently asked questions