Perfect Juicy Shrimp Omelette with Spring Garlic and Fresh Herbs

Thoroughly dry the shrimp with a paper towel. Heat half of the olive oil in a pan and quickly sear the shrimp (about 1 minute on each side) until they turn pink. Add the garlic and half of the spring onion, stir, and immediately remove from the pan.

In a bowl, whisk the eggs with a spoonful of cold water, salt, and pepper. Don't whisk for too long – just enough for the egg white and yolk to combine.

Add the remaining oil to the same pan. Once the pan is hot, pour in the egg mixture. Using a spatula, gently pull the edges toward the center so the runny egg flows onto the hot bottom.

Once the bottom is cooked and the top is still slightly creamy, arrange the prepared shrimp and parsley over one half.

Carefully fold the omelette and cook for another 30 seconds. Sprinkle with the remaining spring onion and serve immediately.