1 tablespoon balsamic vinegar (or apple cider vinegar)
1 teaspoon of powdered lemon balm
Fresh chives, for garnishing
Start by making the red sauce: peel the garlic and onion and place them in a food processor with the remaining ingredients for the sauce. Process until you get a fairly homogeneous sauce and set aside.
Crack the egg into a bowl and beat with the remaining ingredients, mixing well.
In a non-stick frying pan, heat a tablespoon of olive oil, then gently pour the omelette mix in and cook over a low heat for 5 minutes with the lid on. After 5 minutes, turn the omelette using the lid and slide back into the frying pan.
Transfer the omelette to a plate and serve with the red sauce, garnishing with chopped chives and some shrimps that you have previously drained.