½ cup Spanish chorizo, finely chopped
2 shallots, sliced
1 cup shrimp, peeled and deveined
½ teaspoon sea salt
Herbs d'Provence (optional)
¼ cup white wine
½ cup Turkish string cheese (or your favorite cheese)
5 eggs, room temperature
salt and pepper, to taste
Step 1- Season the shrimp with 1/2 tsp salt and Herbs d'Provence. Set aside. Heat a skillet to medium and add the chorizo to render some of its fat. Then add the shallots and cook until translucent.
Step 2- To the chorizo and shallots, add the wine. If you want to, flame it to burn the alcohol. If you'd rather not, cook it on medium high until all the liquid has been absorbed.
Step 3- Once the liquid is absorbed, add the shrimp. Mix it in well, cover with a lid and turn off the heat. Set aside.
Step 4- Whip the eggs in a bowl, add salt and pepper to taste. In a nonstick pan, melt 1-2 tbsp of butter and add the egg mixture.
Step 5- Swirl it around to cover the bottom of the pan, when the top begins to dry, flip the omelette. Now add your fillings on one side of the omelette.
Step 6- When the cheese begins to melt, slide it halfway off the frying pan and onto a plate, then flip the second half over top. Serve and enjoy!