Shrimp Omelet

1. Whisk the eggs with milk, season with salt and pepper, and set aside.

2. Prepare the ingredients. For frozen cocktail shrimp, pour boiling water over them and remove the tails. Let them drain. Finely chop the white part of green onions (or use the white part of leek if needed).

3. Finely chop parsley and the green part of the onions, about 3 tablespoons of herbs in total.

4. In a skillet over medium heat, melt butter with olive oil.

5. Add the white part of the onion and sauté for about 30 seconds.

6. Add the shrimp and cook for another 30 seconds.

7. Increase the heat to high and pour the eggs into the skillet. Stir constantly with a spatula so the eggs remain soft and airy. Once cooked, remove from heat, stir in the chopped herbs, and serve immediately.