Quick prawn and dill omelette

All you need is a handful of ingredients to get this quick prawn and dill omelette recipe on the dining table for lunch or dinner. Serve with lemon wedges and a fresh rocket salad

  • 5 mins preparation
  • 5 mins cooking
  • Serves 2
  • Print
This recipe first appeared in Food magazine.
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  • 4 eggs
  • salt and freshly ground black pepper
  • 2 tablespoon chopped fresh dill
  • 1/2 teaspoon finely grated lemon zest
  • 2 teaspoon butter
  • 2 teaspoon olive oil
  • 200 gram raw peeled prawns, roughly chopped
  • lemon wedges to serve


  • 1
    Whisk the eggs with salt and pepper to taste. Stir in the dill and lemon zest. Set aside.
  • 2
    Heat the butter and olive oil in a frying pan over a medium heat. Add the prawns and cook, stirring, for 2 minutes.
  • 3
    Add the egg mixture to the pan. Cook for 2 minutes, or until the egg is golden brown underneath. Turn and cook the other side until the egg is just set.
  • 4
    Serve immediately with lemon wedges and a rocket salad.