A juicy omelet with sweet shrimp and tender baby garlic, kept soft and fragrant. The goal is controlled heat: light golden outside and a creamy center. Fast, elegant, and straight to the point.
Dry the shrimp well and halve them if they are large. Slice the scallions thinly and mince the garlic very finely; that way they perfume the pan quickly without burning.
Heat part of the olive oil over medium heat. Sauté the scallions and garlic for 1 minute, until they smell gentle and stay green, not browned.
Add the shrimp, a pinch of salt, and part of the pepper. Cook them for 1 minute per side, just until pink and firm; move everything to a bowl so they do not overcook.
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Beat the eggs with the remaining salt and pepper until fluid, without whipping in too much foam. Return the pan to medium-low heat with the remaining oil.
Pour the eggs into the pan and scatter the shrimp and scallions over the top. Cook for 3 to 4 minutes, nudging only the edges, until the base is lightly golden and the center stays creamy. Fold it or leave it open, then serve right away.
