Shrimp, Polenta and Vegetable Omelet
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- For the dough
- 2 eggs
- 150 grams Polenta (cornmeal)
- 50 grams cornstarch
- 1 tsp salt
- 200 milliliters milk
- salt
- freshly ground peppers
- vegetable oil (for the pan)
- For topping
- 2 Pepperoncini
- Bell pepper (per 1/2 red and yellow)
- 100 grams Cherry tomatoes
- 2 garlic cloves
- ½ bunch parsley
- Olives (1 tablespoon black and green pitted)
- 100 grams shrimp
Preparation steps
1.
For topping: Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into thin strips. Rinse and slice the tomatoes. Peel garlic and chop finely. Rinse and finely chop the parsley. Rinse shrimp, pat dry, cut the olives in half.
2.
Separate the eggs, beat egg whites very stiff. In a bowl, mix together the polenta, cornstarch, salt, sugar, egg yolk and milk until smooth. Fold in the vegetables, parsley, shrimp, olives and garlic. Fold in the egg whites and season with salt and pepper. Heat oil in a pan, pour a ladleful of the mixture into the pan to cover the bottom completely. Cook until golden brown on both sides. Repeat with the remaining batter.
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