Aussie Omelet – (With a Nigerian Twist)

Serves: 4



  • 5 large Kamsi eggs
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 1 1/2 teaspoon ginger, shredded
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup diced green bell pepper
  • 12 medium shrimp – peeled and deveined
  • 1/4 cup milk (optional)
  • 1 teaspoon curry powder
  • Salt and pepper to taste (if feeling adventurous, add two pinches of Cameroon pepper!)
  • 1 tablespoon olive oil
  • 1 tomato, sliced
  • 1 cup sliced ugu



  • In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, ginger, mushrooms and pepper until tender, about 5 minutes. Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
  • In a medium bowl, beat together eggs and milk. Mix in curry powder, salt, pepper and ugu.
  • Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.