Heart-Healthy Shrimp Omelette
Elevate your morning routine with this Heart-Healthy Shrimp Omelette, a delicious blend of high-protein shrimp, nutrient-packed spinach, and vibrant red bell pepper, all folded into fluffy eggs and egg whites. Perfectly seasoned with garlic, parsley, and a touch of olive oil, this low-fat recipe is a wholesome start to your day, designed with your heart health in mind. With just 15 minutes of prep and cook time, it’s a quick and easy breakfast that delivers big on flavor without compromising on nutrition. Serve this colorful omelette hot and pair it with a side of whole-grain toast or fresh fruit for a complete and satisfying meal. A must-try recipe for anyone seeking a nutritious, protein-rich option to energize their morning!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 pieces egg whites
- 150 grams shrimp, peeled and deveined
- 1 cup spinach, fresh
- 1 medium red bell pepper, diced
- 10 pieces cherry tomatoes, halved
- 2 teaspoons olive oil
- 2 tablespoons skim milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt
Instructions
In a large bowl, whisk together the eggs, egg whites, and skim milk until well combined. Add salt and ground black pepper, whisking again to mix.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Add the diced red bell pepper and cook for 2 minutes until slightly softened.
Add the spinach and cherry tomatoes to the skillet. Cook for another 2-3 minutes until the spinach has wilted and the tomatoes are slightly softened.
Pour the egg mixture over the vegetables in the skillet. Allow the eggs to sit for a minute before gently stirring with a rubber spatula, pulling the cooked eggs from the edges into the center.
Once the eggs start to set, add the cooked shrimp evenly over the omelette.
Cover the skillet with a lid and let the omelette cook for another 2-3 minutes, or until the eggs are fully set and cooked through.
Sprinkle the chopped fresh parsley over the omelette and serve immediately, divided between two plates.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.0 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 408 mg | 31% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2337 mg | 50% | |
*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.
