Chinese Shrimp Omelette

Prepare the ingredients

1Finely chop the red and green onions. Peel and dice the baby potatoes (4½ oz) into small cubes. Beat the eggs (2 large) in a bowl and set aside.

Cooking Instructions

1Heat 2 teaspoons of coconut oil (3 tsp) in a non-stick pan over medium heat.

2Add the chopped red onion (¼ cup) and green onion. Saute until fragrant and translucent. Toss in the diced baby potatoes (4½ oz) and cook until they start to soften. Remove the vegetables from the pan and set aside.

3In the same pan, add the remaining teaspoon of coconut oil (3 tsp).

4Add the cooked shrimp (3.53 oz) and saute for a minute to warm them up. Pour in the beaten eggs (2 large) and swirl the pan to distribute them evenly. Cook until the edges start to set. Spread the cooked vegetables over the eggs (2 large). Carefully fold the omelette in half using a spatula. Cook for another minute until the eggs (2 large) are fully set. Slide the omelette onto a plate and serve hot.

5Enjoy your delicious Chinese Shrimp Omelette!