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If you’re good at making omelets, this is just as simple. Swap out your favorite meat for shrimp! See, easy. For this recipe, though, I decided to spice it up just a bit. I added in a pineapple and mango salsa that has a bit of a spicy kick to it. I get this from the River Forest Whole Foods Market.
- Cooking spray
- 2 large eggs
- ¼ cup of milk
- 5 medium/large shrimp (deveined, cooked, and diced)
- Green onions, diced
- Handful of Spinach
- Handful of shredded cheddar cheese
- Favorite fresh salsa mixture
- Warm a small skillet on the stove.
- In a bowl, mix the eggs and milk.
- Before pouring into the egg mixture, spray the pan generously with the cooking spray, and then add to the egg mixture.
- As it firms up, lift the edges of the omelet so that any runny eggs run down and get firm.
- Flip the omelette over and top off with the shrimp, onions, spinach, and top off with the cheese.
- Fold the omelet in half over the vegetable and cheese mixture.
- Side your omelet on the plate and top off with the salsa mix.