Shrimp Omelette

4 servings



  • 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.