Best Shrimp And Spinach Omelet Recipes

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SHRIMP AND SPINACH OMELET



Shrimp and Spinach Omelet image

Ok, folding over an omelet, French-style, isn't easy and for the longest time, I wouldn't try it. But, really, I found it's pretty simple once you try a few times. Now, I do it daily. Also, don't be fooled by restaurants who offer 3-egg omelets: in the average, 9" pan, that many eggs will result in an omelet too thick to easily fold over the ingredients. Stick with two eggs, and you'll fare better.

Provided by David J Rust

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
1 tablespoon garlic (minced)
2 large eggs
2 teaspoons skim milk
1/8 teaspoon thyme (dried)
salt and black pepper
1/2 ounce feta cheese
1 ounce shrimp (pre-cooked or canned)
1/2 ounce spinach (baby leaves, no stems, finely chopped or chiffonade)

Steps:

  • Using a non-stick, 9" skillet or omelet pan, heat the oil over medium-low heat and add the minced garlic.
  • In a bowl, whisk together the eggs, skim milk, and thyme. Season the eggs with a pinch of salt and a few grinds of fresh, black pepper.
  • When the garlic is just barely browning on the edges, pour the egg mixture into the skillet and, tilting it slightly or stirring, slosh it around so it covers all the garlic and the bottom of the pan.
  • Keep an eye on the omelet as the eggs stiffen. When the bottom of the eggs are fairly solid but there is still a good amount of liquid eggs on top, sprinkle the feta cheese over the eggs.
  • Continue cooking for about 2-3 more minutes and , then, make a thin line of shrimp about one-third of the way across the eggs. On top of that, sprinkle the finely chopped spinach in a row (reserving a pinch for garnish).
  • With a slender spatula (or turner), loosen the edges of the eggs from the skillet. Then, slide the spatula under the third of the omelet that has the shrimp and spinach on it. Fold the eggs over the ingredients towards the center of the omelet and hold, there, for just a few moments.
  • Over the serving plate, slide the omelet out -unfolded side first- and roll the already folded section over the flatter portion. You may have to do this several times on subsequent attempts to get the hang of it.
  • Sprinkle the top of the omelet with the reserved spinach and serve.

SHRIMP, SPINACH AND CHEDDAR OMELET.



Shrimp, Spinach and Cheddar Omelet. image

This a quick recipe. i use a griddle so the folding of the omelet is pretty simple. You can use a skillet as well.

Provided by SimpleMeal

Categories     Breakfast

Time 11m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 6

3 eggs
1 cup fresh spinach
1/4 cup shredded cheddar cheese
11 medium shrimp
sea salt or table salt
olive oil flavored cooking spray

Steps:

  • Turn your griddle on 250 degrees or convert to a skillet and allow it to heat up.
  • chop up spinach.
  • in a bowl mix the shrimp and a spoonful of the chop spinach.
  • spray the griddle with a little PAM or olive oil spray.
  • put shrimp mix on the griddle.
  • In 30sec flip the shrimp over.
  • while thats warming up. Scramble 3 eggs in a bowl. then pour mixture over your shrimp.
  • add a sprinkle of sea salt.and 3/4th's of your 1/4 cup of cheese over the eggs and shrimp.
  • allow the omelet to cook for 1 min or until it is able to be folded. Then tri-fold your egg. Once tri flip the omelet over. press on it with your spatula. till its brown and the uncooked egg runs out.
  • Flip it again. the whole process should take about 5-8mins and both sides should be brownish.
  • Remove and Plate the omelet. sprinkle again with sea salt. top with the remainder of your cheese and the remainder of your chop spinach. ENJOY!

Nutrition Facts : Calories 279, Fat 15.2, SaturatedFat 4.8, Cholesterol 660.1, Sodium 695, Carbohydrate 2.9, Fiber 0.7, Sugar 0.7, Protein 30.7

SHRIMP AND SPINACH OMELET



Shrimp and Spinach Omelet image

Number Of Ingredients 8

3 tablespoons olive oil
1/2 medium white onion, finely chopped
1/2 medium red bell pepper, finely diced or chopped
1 to 2 , serrano chile kimmy, , finely chopped with seeds
3 cups chopped fresh spinach, rinsed and dried
1 teaspoon salt
1/2 pound (36 to 40) cooked tiny bay shrimp, patted dry if moist
8 large eggs, beaten

Steps:

  • 1. Preheat the oven broiler. Place oven rack about 6 inches from the broiler coils. Heat the oil in a large nonstick frying pan and cook the onion, red pepper, and serranos, stirring, until softened, 4 to 5 minutes. Add the spinach and salt. Cook, stirring, until the spinach is limp and the liquid has cooked away. Stir in the shrimp and level the ingredients in the pan. 2. Pour the eggs evenly over the spinach and shrimp mixture. Tilt the pan to cover the surface but do not stir. Reduce the heat to low and cook until the eggs are set around the edge, and the bottom is browned, 4 to 5 minutes. Put the pan under the broiler until the top is set and lightly browned, about 2 minutes. Cut into wedges and serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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