Hearty Shrimp Omelet Recipe

Hearty Shrimp Omelet Recipe photo by Taste of Home

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"I've been cooking for 30 years and enjoy making quick, easy and tasty meals," relates Greg Parsons of Candor, North Carolina. "This coastal-inspired omelet is a breeze to prepare. Your dining partner is sure to exclaim, 'Wow, what a meal.'"

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Hearty Shrimp Omelet Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

20 5 25

Ingredients

10 uncooked small shrimp, peeled and deveined
1/4 cup chopped sweet red pepper
1 bacon strip, cooked and crumbled
1 green onion, finely chopped
1 tablespoon lemon juice
2 teaspoons diced seeded jalapeno pepper
1/4 teaspoon dried basil
1/4 teaspoon Greek seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter, divided
4 eggs, lightly beaten
1/2 cup shredded Monterey Jack cheese
1 teaspoon minced fresh parsley

Directions

In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm.
In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/2 omelet equals 498 calories, 39 g fat (17 g saturated fat), 591 mg cholesterol, 690 mg sodium, 4 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Hearty Shrimp Omelet in Cooking for 2 Spring 2008, p33