Shrimp and cheese omelette (4 servings)


  • 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


  • 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.


  • To serve, arrange on the plate with rocket lettuce drizzled with olive oil.