Hearty Shrimp Omelet Recipe
Hearty Shrimp Omelet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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.'"
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1/2 each: 498 calories, 39g fat (17g saturated fat), 591mg cholesterol, 690mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 32g protein.

  • 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 large eggs, lightly beaten
  • 1/2 cup shredded Monterey Jack cheese
  • 1 teaspoon minced fresh parsley
  1. 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.
  2. 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.
  3. 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.
Originally published as Hearty Shrimp Omelet in Cooking for 2 Spring 2008, p33

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