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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.'"
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/2 each: 498 calories, 39g fat (17g saturated fat), 591mg cholesterol, 690mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 32g protein.
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