Shrimp Omelette

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for a shrimp spinach sunny side up omelette. You will love this seafood omelette with eggs on top for breakfast or brunch.

5 from 8 votes

Shrimp omelette with sweet peppers, spinach, and pesto is a protein-packed, colorful dish perfect for brunch or a quick savory breakfast.

Prep Time10

Cook Time11

Total Time21

Course: Breakfast

Cuisine: American

Keyword: seafood

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

½ Pound shrimp peeled and deveined
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 poke the egg white around the yolk so it melts into the omelette.
Cover and cook for 9 to 10 minutes.
Garnish with chopped chives and/or a drizzle of hot sauce, if liked.

Notes

Cook the shrimp quickly: Overcooking makes them rubbery, so add them just before the eggs.
Cover while cooking: Helps set the top layer without flipping.
Use a non-stick or cast iron pan: Prevents sticking and helps cook evenly.

Nutrition

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