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Puffy Swedish shrimp omelette

Ingredients 10
Servings 2


  • 4
    jumbo eggs, separated
  • 45
  • salt and milled black pepper
  • pinch cream of tartar
  • 15
  • 3
    spinach leaves, shredded
  • 100
    frozen shrimps, thawed
  • 15
    dill, snipped
  • 30
    crumbled feta cheese
  • extra shrimp and dill for garnish (optional)


Beat egg yolks with water, salt and milled black pepper to taste. Whisk egg whites until foamy. Add cream of tartar and continue whisking until stiff peaks form. Meanwhile, heat butter in a shallow, oval, 1,5 litre (6 cup) ovenproof dish. Fold beaten egg yolks into whites, using a spatula. When ovenproof dish is piping hot, add eggs, spinach, shrimps, dill and extra seasoning. Sprinkle with crumbled feta cheese, place dish near bottom of oven and bake at 200 ºC for 12 minutes, or until well puffed up and golden brown. Remove from oven. Fold omelette in half, then cut it in half and serve immediately with buttered parsley potatoes. Garnish with extra shrimps and dill, if desired. Pass around crusty white Portuguese bread or focaccia.

Read more on: bake  |  eggs

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