Total Time
Prep 0 mins
Cook 20 mins

A Cuban recipe from Tampa

Ingredients Nutrition


  1. Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
  2. Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
  3. Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
  4. Garnish with diced tomatoes and shredded cheese.
Most Helpful

5 5

Marvelous. I subbed green onions for the Spanish and loved every bite.