Zeeland omelet

Zeeuwse omelet

4 eggs
3 tbsp milk
pepper and salt
100 grams / 4 oz butter
220 grams / ½ lb peeled shrimps
220 grams / ½ lb oyster mushrooms

Beat the eggs with the milk and pepper and salt to taste. Brush the mushrooms clean and cut into small pieces.

Heat the butter in a heavy skillet and lightly sautee the mushrooms and shrimps. Pour the eggs on top.

Gently fry the omelet, move the skillet around to avoid the omelet from sticking to the surface. Put a lid on the pan to set the top of the omelet.

Serve with wholewheat toast or fresh baquette, and a salad of your choice.