Prawn and celery omelette

Serves 1 or 2

1 stick celery, washed, peeled, cut straight across into 5mm bits
As many prawns as you fancy from a bag of frozen jumbo king prawns, shell on.  I saw these in Sainsbury's (TTD) and can say they are excellent
1 clove garlic, chopped
Butter
Salt
Pepper
2 or 3 eggs

Defrost the prawns and prepare in a batch process.  Head them, shell them, wash them, slice them all the way down the back, pull out the digestive bit, wash them again thoroughly, dry or drain.

In the pan you will later use to make the omelette, saute the celery for a few minutes in butter, seasoning at the start.  Remove to a bowl.

Saute the prawns again in butter having seasoned.  Avoid over-cooking them, but also avoid stirring too regularly.  Just before they are done, toss briefly with the garlic then add to the celery.

Cook the omelette again in butter and top with the mixed prawns and celery.