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Spicy Shrimp Omelette
Macros per serving:
• 329 Calories
• 17g of Fat
• 36g of Protein
• 4g of Carbs
Servings Prep Time
2servings 5minutes
Cook Time
5minutes
Servings Prep Time
2servings 5minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Chop up some onion and slice the grape tomatoes in half lengthwise.
  2. Fire up a pan to medium heat and throw on the onions and some salt to cook. At the same time, place the grape tomatoes cut side down to roast a little.
  3. When the onions are translucent throw in your spinach and let it wilt and shrink enough for some shrimp to fit in.
  4. Throw in the shrimp and move on to the eggs!
  5. Here you have some flexibility: you can make a scramble (on low heat and stirring very often), or you can whisk the eggs in the bowl and pour it over to make a regular omelette. We decided to make a sunny side up omelette. You can also choose to crack the yolks after they’re on the shrimp and spinach so you’ve got two layers of egg, making a nice marbled omelette.
  6. To make the eggs our way, crack each one leaving room for all 6, or however many you’re using. Then take a wooden spoon and jiggle the whites around so they grab everything underneath them a little better.
  7. Put a lid on your pan so the top of your omelette cooks as well. We left ours on the fire for about 6-8 minutes. Watch you eggs, once a thin film of white is covering the yolks, it’s ready. If you like your eggs less runny, cook it for a little longer than that.
  8. When the omelette is done, run a knife across each yolk and let it ooze onto the entire omelette, adding new, yummy textures! Garnish with some parsley and enjoy!