Shrimp and Spinach Omelette

Weichen Yan

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.

Total Time
10min
Prep Time
5min
Cooking Time
5min
Ingredients
4
Servings
1

Ingredients

2 large eggs
Handful baby spinach
2 large cooked shrimp
Pinch salt
oil spray

Directions

  1. 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.

  2. 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.

  3. 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!

Nutritional Information

Makes 1 servings
Per Serving
  • Calories: 160
  • Total Fat: 9.5g
  • Saturated Fat: 3g
  • Sodium: 377mg
  • Carbohydrates: 1.5g
  • Dietary Fiber: 0.5g
  • Protein: 15g

Myplate Equivalents

Protein: 2.5 oz
Grain: 0
Fruit: 0
Vegetable: 0.25 cup
Dairy: 0