68 West Coast Omelet

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Shrimps (usually tinned) ¾ cup 6 oz. 170 grams
White cabbage, shredded 1 cup 6 oz. 170 grams
Cabbage stalk (white center core) 1 small wedge 1 oz. 30 grams
Green chili 1 1 10 grams
Parsley stalks 1 tsp. 1 tsp. 5 grams
Onion ¼ medium oz. 45 grams
Eggs 8 8 8
Cream 1 cup 8 fl. oz. 230 milliliters
Soya sauce 3 tbsp. 3 tbsp. 45 milliliters
Butter 2 tbsp. 1 oz. 30 grams
Clarified butter, melted ¼ cup 2 fl. oz. 60 milliliters
White peppercorns To season To season To season
Garlic salt 1 pinch 1 pinch 1 pinch


Method of Preparation

Cut stalk of cabbage into matchstick size—pip and chop chili very fine—chop parsley stalks—add soya sauce to cabbage stalk, chili and parsley—let stand 1 hour—open shrimps—measure cream, butter and clarified butter—slice onion finely.

Method of Cookery

  1. Place clarified butter in heated heavy frypan, add onions and toss lightly. Add cabbage. Toss 1 minute, add soya sauce mixture. Toss again.
  2. Add shrimps, stir lightly with fork, cover saucepan, and remove from heat.
  3. Make omelets as per basic method above. When still moist on top, add a spoonful of the filling, turn omelet out, butter the top, and garnish with parsley.


Serve with freshly warmed bread, rolls, or hot toast. Serve with a tossed salad and chilled beer.