Veggie, shrimp one egg omelette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1- AA egg with yolk5 ml- (1 oz.) 2% milk20g- broccoli (chopped)1/2- mushroom (chopped)1 thin slice of raw, white onion (chopped)4- leafs spinach (chopped)4- large cooked, peeled, deveined shrimp (chopped)1- slice Kraft Singles White American Cheese1tsp.- Extra Virgin Olive OilThe shrimp I use are previously cooked, deveined and peeled.
PREP:
-Chop the spinach, mushroom, shrimp, broccoli and onion. Mix them together in a small bowl. Season accordingly. Set aside.
-In a small bowl thoroughly mix the egg and 1 oz. of 2% milk with a fork. Set aside.
-Tear the one slice of Kraft singles white American cheese into several small, dime sized pieces. Place the pieces on a napkin and set aside.
-Coat the inside of an 8 inch skillet with Pam.
-Add 1 tsp. of extra virgin olive oil into the skillet.
COOKING:
-Preheat the olive oil at medium low to medium heat (depending upon your stove top) for 3-5 minutes.
-Add the bowl of egg/milk mixture into the pan. Ensure the entire bottom of the skillet is covered. Allow to cook until the bottom of the mixture begins to firm up (3-5 minutes). Be careful not to overcook.
-Evenly cover the cooking egg/milk mixture with the chopped mushrooms, broccoli, onions, spinach and shrimp. Allow to cook until the ingredients begin to tender up (10-15 minutes). Reduce heat if necessary to avoid overcooking the egg mixture.
-Add cheese evenly across the top of the cooking ingredients, season to taste. Cook until the cheese begins to melts (3-5 minutes).
-With your spatula, loosen the edges of the cooking egg and fold one half of the omelette over the top of the other half. Allow to cook for an additional 3-5 minutes or until the egg and other ingredients are thoroughly cooked.
-Remove from the pan and serve on a small plate with a slice of whole wheat toast (Oroweat 100% whole wheat, 50 cals. per slice) buttered with "I Can't Believe It's Not Butter" spray (1 serving), sliced strawberries (optional) and a cup of coffee or beverage of your choice. It's FANTASTIC!
*THE COOKING TIME WILL VARY DEPENDING UPON YOUR STOVETOP AND YOUR TASTES.
-I should note that I'll add Cajun blackened seasoning and Tapatio to my omelette when I'm adding the broccoli, mushrooms, onions, spinach and shrimp. It give me that little extra "umph" to the entire meal.
Serving Size: Makes one 8 inch by 4 inch one egg omelette.
Number of Servings: 1
Recipe submitted by SparkPeople user FYRCOP.
-Chop the spinach, mushroom, shrimp, broccoli and onion. Mix them together in a small bowl. Season accordingly. Set aside.
-In a small bowl thoroughly mix the egg and 1 oz. of 2% milk with a fork. Set aside.
-Tear the one slice of Kraft singles white American cheese into several small, dime sized pieces. Place the pieces on a napkin and set aside.
-Coat the inside of an 8 inch skillet with Pam.
-Add 1 tsp. of extra virgin olive oil into the skillet.
COOKING:
-Preheat the olive oil at medium low to medium heat (depending upon your stove top) for 3-5 minutes.
-Add the bowl of egg/milk mixture into the pan. Ensure the entire bottom of the skillet is covered. Allow to cook until the bottom of the mixture begins to firm up (3-5 minutes). Be careful not to overcook.
-Evenly cover the cooking egg/milk mixture with the chopped mushrooms, broccoli, onions, spinach and shrimp. Allow to cook until the ingredients begin to tender up (10-15 minutes). Reduce heat if necessary to avoid overcooking the egg mixture.
-Add cheese evenly across the top of the cooking ingredients, season to taste. Cook until the cheese begins to melts (3-5 minutes).
-With your spatula, loosen the edges of the cooking egg and fold one half of the omelette over the top of the other half. Allow to cook for an additional 3-5 minutes or until the egg and other ingredients are thoroughly cooked.
-Remove from the pan and serve on a small plate with a slice of whole wheat toast (Oroweat 100% whole wheat, 50 cals. per slice) buttered with "I Can't Believe It's Not Butter" spray (1 serving), sliced strawberries (optional) and a cup of coffee or beverage of your choice. It's FANTASTIC!
*THE COOKING TIME WILL VARY DEPENDING UPON YOUR STOVETOP AND YOUR TASTES.
-I should note that I'll add Cajun blackened seasoning and Tapatio to my omelette when I'm adding the broccoli, mushrooms, onions, spinach and shrimp. It give me that little extra "umph" to the entire meal.
Serving Size: Makes one 8 inch by 4 inch one egg omelette.
Number of Servings: 1
Recipe submitted by SparkPeople user FYRCOP.
Nutritional Info Amount Per Serving
- Calories: 219.7
- Total Fat: 15.1 g
- Cholesterol: 216.0 mg
- Sodium: 421.9 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.1 g
- Protein: 16.1 g
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