Prawn Omelette Recipe

• 8 Eggs
• ¼ tsp Pepper
• Salt (to taste)
• ½ tsp Ghee
• 1 stalk Celery (finely chopped)
• 1 cup Prawns (deveined)
• 2 large Tomatoes (deseeded & chopped)
• 2 Green Chilies (deseeded and finely chopped)
• 4 Spring Onions (chopped)
• ½ tsp Chilly Powder

• Heat ¼ tsp ghee in a pan and fry spring onions, celery, and tomatoes, until soft.
• Add prawns, chilly powder, green chilies, and salt. Stir and cook until the mixture thickens and prawns turn tender.
• Put 2 eggs at a time in a mixer and beat, adding a pinch of salt and pepper.
• Heat the remaining ¼ tsp in another pan and add ¼ of the egg mixture. Spread the mixture evenly and fry on low flame.
• Make 4 equal portions of prawn mixture and put ¼ of portion on ½ of the omelette while it is cooking.
• Upturn the unfilled omellete over the filling and cook for 2 minutes. Do the same to make remaining egg and prawn mixture.
• Serve hot with toasted breads.