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Hearty Shrimp Omelet

 Hearty Shrimp Omelet
"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.'"
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

2 of 2

Hearty Shrimp Omelet (continued)

Directions (continued)

  • 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.