Shrimp and Spinach Omelette
Omelettes are extremely versatile and are an easy way to incorporate vegetables and protein. This version uses cooked, peeled shrimp and nutrient-rich spinach. Feel free to use leftover vegetables or substitute whatever vegetables you have on hand. If you are opting for fresh vegetables like bell pepper, onions or mushrooms, saute them before adding to the eggs as they take slightly longer to cook.
This recipe was developed for the Egg Nutrition Center by Weichen Yan @peachonomics.
|2 large||cooked shrimp|
Heat a nonstick pan on medium heat, and add oil spray. While pan heats, beat the eggs in a bowl, then add in the spinach. Stir to combine.
Pour the egg mixture into the heated pan. Let it cook for approximately 1 minute or until egg is almost set. Before the egg is completely set, add the shrimp to one side of the omelette round, gently press in.
Gently flip the omelette and cook for an additional minute or until eggs are completely set. Remove from heat and fold in half on a serving plate. Enjoy with your favorite sides!
- Calories: 160
- Total Fat: 9.5g
- Saturated Fat: 3g
- Sodium: 377mg
- Carbohydrates: 1.5g
- Dietary Fiber: 0.5g
- Protein: 15g
Vegetable: 0.25 cup