Name: Shrimp and egg vegetable omelet
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz shrimp, peeled, deveined, and tails removed; 2 large eggs; 3 large egg whites; 1.5 oz red bell pepper, finely diced; 1 oz spinach, chopped; 1 green onion, thinly sliced; 2 1/4 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

440 calories

Protein: 51g; 47% of calories
Carbs: 9g; 9% of calories
Fat: 22g; 45% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Heat half the olive oil in an 8-inch nonstick skillet over medium-high heat. Add the shrimp and bell peppers, cooking until the shrimp are pink, opaque, and reach 145°F, about 2 to 3 minutes. Stir in the spinach until wilted, about 30 seconds. Season with half the salt and pepper, then transfer the mixture to a plate.
In a small bowl, whisk the whole eggs and egg whites with the remaining salt and pepper until well combined.
Wipe out the skillet and heat the remaining oil over medium-low heat. Pour in the egg mixture and let it set for a minute. Lift the edges with a spatula to let uncooked egg flow underneath. When the top is mostly set but still slightly moist, place the shrimp and vegetable filling on one half of the eggs.
Fold the empty half of the omelet over the filling. Cook for 1 more minute until the center is hot and eggs reach 160°F. Slide the omelet onto a plate and top with green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes