Blog

4 servings

Ingredients:

• 
  

  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

  
  

Steps:

• 
  

  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.