Ingredients:
2 tubs (2 x 170g) of Engelsviken Canning shrimps, drained
8 eggs
150g cheese, diced
8 sprigs of crushed fresh thyme or dried thyme to taste
Salt and pepper
1 onion, thinly sliced
30g butter or margarine
1 dl. double cream
Method:
Whisk the eggs with the cream, shrimps, cheese and thyme. Add salt and pepper.
Fry the onion in butter in a non-stick pan. Pour the batter into the pan and stir gently to prevent the egg batter from catching on the pan.
Hint:
To serve, arrange on the plate with rocket lettuce drizzled with olive oil.