Shrimp Omelette
This shrimp omelette combines tender shrimp, spinach, sweet peppers and pesto with creamy eggs and three sunny side up eggs cooked right on top.
Servings: 6
Equipment
Ingredients
- ½ Pound shrimp peeled and deveined
- 1 Tablespoon butter
- 9 eggs
- ¼ Cup heavy whipping cream
- ½ Cup spinach fresh
- 1 Tablespoon pesto
- 5 sweet peppers
- ¼ Cup red onion diced
- ½ Teaspoon garlic minced
- 1 Teaspoon salt
- ½ Teaspoon black pepper
Optional Toppings
- chives snipped
- Sriracha hot sauce
Instructions
- Heat a skillet over medium high heat.
- Thinly slice the sweet peppers and dice the red onion. Roughly chop shrimp.
- In a large mixing bowl, combine 6 eggs, cream, pesto, garlic, pepper, and salt. Whisk well.
- Add butter to the pan and spread over the surface as it melts. Once melted, add the spinach, peppers, and onions. Sauté until spinach welts, about 2 minutes.
- Add the shrimp. Season with a pinch of salt and red pepper flakes. Sauté for 2 minutes.
- Pour the eggs into the pan. Once the egg mixture spreads to cover the surface, crack the remaining eggs over the omelette being sure to keep the yolks intact. Gently spread the egg whites around the yolks so they cook into the omelette, keeping the yolks intact.
- Cover and cook for 9 to 10 minutes.
- Garnish with chopped chives and/or a drizzle of hot sauce, if liked.
Notes
Don't overcook the shrimp: The shrimp only need a quick sauté before the eggs go in. They'll continue cooking while the covered omelette finishes.
Keep the yolks intact: Crack the three eggs on top gently, then carefully spread the whites around the yolks so they cook into the omelette.
Cover the skillet: Don't skip the lid. It traps the heat so the top of the omelette and the egg whites can cook without having to flip anything.
Watch the heat: If the bottom is browning too quickly before the top sets, lower the heat. You want enough time for those eggs on top to cook.
Serve it right away: I like this best when the omelette is hot and the yolks on top are still soft enough to run into the shrimp and vegetables when you cut it.
Keep the yolks intact: Crack the three eggs on top gently, then carefully spread the whites around the yolks so they cook into the omelette.
Cover the skillet: Don't skip the lid. It traps the heat so the top of the omelette and the egg whites can cook without having to flip anything.
Watch the heat: If the bottom is browning too quickly before the top sets, lower the heat. You want enough time for those eggs on top to cook.
Serve it right away: I like this best when the omelette is hot and the yolks on top are still soft enough to run into the shrimp and vegetables when you cut it.
Nutrition
Calories: 168kcal | Carbohydrates: 8g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 514mg | Potassium: 337mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3893IU | Vitamin C: 128mg | Calcium: 60mg | Iron: 2mg
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