Southern Shrimp Omelet

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If you want a change of pace for breakfast, lunch, or dinner, try this southern version of an omelet by just adding in shrimp to this recipe.
Another amazing Saturday. Home from work for the weekend, so I decided to make yet again another omelet. Going off my theme of shrimp (plenty left over), I decided to make a shrimp omelet.

If you want a change of pace for breakfast, lunch, or dinner, try this southern version of an omelet by just adding in shrimp.

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.

 

 

Southern Shrimp Omelete

Southern Shrimp Omelete

Ingredients

  • 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

Instructions

  1. Warm a small skillet on the stove.
  2. In a bowl, mix the eggs and milk.
  3. Before pouring into the egg mixture, spray the pan generously with the cooking spray, and then add to the egg mixture.
  4. As it firms up, lift the edges of the omelet so that any runny eggs run down and get firm.
  5. Flip the omelette over and top off with the shrimp, onions, spinach, and top off with the cheese.
  6. Fold the omelet in half over the vegetable and cheese mixture.
  7. Side your omelet on the plate and top off with the salsa mix.
http://isdiva.com/southern-shrimp-omelete/

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