This is one of my favorite Mexican shrimp meals to order at a Mexican restaurant every time, but, the problem is that it’s impossible to eat up the whole dish. So, the other day, I made an oven-baked egg omelet made of leftovers.
Actually, it’s pretty yummy.
OVEN-BAKED LEFTOVER Camarones con Crema OMELET
- leftover Camarones con Crema with rice *approximately 1 bowl of Camarones con Crema with rice
- 6 whole eggs
- ½ cup milk
- 1 tbsp vegetable oil
- 2 tbsp potato starch
- pepper to taste
- ¼-½ diced onion
- ¼ diced bell peppers
- minced hot chili peppers *optionally
- tortilla chips
- Preheat the oven to 350F.
- Separate the vegetables and the shrimp in Camarones con Cremaand chop up into bite-size.
- Sautee the diced onions, bell peppers, and chili peppers optionally, until they are soft.
- In a large mixing bowl, add eggs, milk, oil, potato starch, and pepper to taste and combine well with a whisk.
- Combine the chopped vegetables, sauteed onions and peppers, rice, and egg mixture.
- Oil the casserole, and pour the egg mixture. Add the chopped shrimp and tortilla chips on top.
- Bake the egg mixture covered ( I use a baking sheet to cover it) for 30 minutes. Continue to cook the egg omelet for 10 minutes uncovered. *It depends on the volume of the egg mixture, check out the omelet once it is cooking for 20 minutes.