California Pink Shrimp Omelette
Delight your taste buds with the irresistible flavors of this California Pink Shrimp Omelette—a perfect fusion of delicate seafood and vibrant California-inspired ingredients. This recipe features tender, juicy California pink shrimp sautéed with garlic, creamy avocado, and sweet cherry tomatoes, all enveloped in a fluffy egg base enriched with half-and-half cream. Topped with melted cheddar cheese and a sprinkle of fresh parsley, this quick and easy breakfast or brunch dish comes together in just 25 minutes. Packed with protein, fresh produce, and a touch of coastal flair, this shrimp omelette is as nutritious as it is indulgent. Serve it hot with a side of toast or a crisp salad for a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 150 g California pink shrimp
- 4 large Eggs
- 2 tbsp Half-and-half cream
- 1 tbsp Butter
- 1 clove Garlic
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 whole Avocado
- 6 whole Cherry tomatoes
- 2 tbsp Fresh parsley
- 50 g Shredded cheddar cheese
Instructions
Peel and devein the California pink shrimp, if not already done, and pat them dry with paper towels.
Dice the garlic clove finely, halve the cherry tomatoes, and chop the fresh parsley.
In a small bowl, beat the eggs together with the half-and-half cream, salt, and black pepper until smooth.
Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter.
Add the chopped garlic to the skillet and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 1-2 minutes on each side, just until pink and opaque. Remove them from the pan and set aside.
Pour the egg mixture into the same skillet, turning the heat down to low. Let the eggs cook undisturbed for about 2-3 minutes until the edges are set but the top is still slightly runny.
Evenly distribute the cooked shrimp, halved cherry tomatoes, and shredded cheddar cheese across one side of the omelette.
Gently fold the omelette in half using a spatula and continue cooking for another 1-2 minutes until fully set.
Slide the omelette onto a plate and garnish with freshly sliced avocado and chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.6 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 325 mg | 25% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
