12 ounces Contessa medium Uncooked Tail-off Shrimp, thawed and drained
8 eggs (2 eggs for each omelette)
1 cup spinach
1/2 cup mushroom, sliced
1/2 cup onion, diced
1/2 cup tomato, diced
1/2 cup Monterey Jack cheese, grated
2 tablespoons butter or margarine
Salt and pepper to taste
In a small skillet, melt 1 tablespoon of butter or margarine.
Add spinach, mushrooms, tomatoes, onion, salt and pepper and saute for 2 minutes.
Add shrimp and cook until shrimp turn orange on the outside and opaque white inside.
Once cooked, set aside.
In a bowl, whisk 2 eggs at a time.
In a frying pan with butter, cook eggs until golden brown.
Spoon 1/4 of the vegetable mixture and desired amount of cheese to the center of the egg and fold in half.
Cook omelette for 2 additional minutes or until golden brown on the edges and serve.
Repeat steps for each additional omelette.
Posted on 09/29/2015 at 12:45:00 AM