- 1 onion, diced
- 1 clove garlic, crushed
- 1/2 cup sliced fresh mushrooms
- 1/4 cup diced green bell pepper
- 12 medium shrimp – peeled and deveined
- 5 eggs
- 1/2 cup milk
- 1 teaspoon curry powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 ounces shredded Cheddar cheese
- 1 tomato, sliced
In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
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In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.