Paleo Shrimp Omelette
Delight your senses and fuel your body with this Paleo Shrimp Omelette, a protein-packed breakfast or brunch option that's irresistibly flavorful and healthy! Featuring succulent shrimp pan-seared in coconut oil, vibrant red bell peppers, nutritious baby spinach, and aromatic garlic, this recipe combines natural, wholesome ingredients for a Paleo-friendly meal that’s both satisfying and nutrient-rich. The fluffy omelette, made with four large eggs, acts as the perfect canvas for the shrimp and vegetable medley, all seasoned with sea salt, black pepper, and finished with a sprinkle of fresh parsley for added brightness. Ready in just 25 minutes, this quick and easy dish promises a gourmet experience that’s perfect for Paleo enthusiasts and seafood lovers alike. Serve alongside a fresh salad or enjoy it on its own for a complete, balanced meal!
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Recipe Information
Ingredients
- 4 large eggs
- 150 grams medium shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 0.5 red bell pepper, diced
- 2 green onions, sliced
- 1 cup baby spinach
- 1 garlic clove, minced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Crack the eggs into a mixing bowl and beat until the whites and yolks are fully combined. Season with a pinch of sea salt and black pepper.
Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Sauté the minced garlic and diced red bell pepper for about 2 minutes until the garlic is fragrant and the bell pepper starts to soften.
Add in the sliced green onions and baby spinach. Cook for an additional 1-2 minutes until the spinach is wilted.
Return the cooked shrimp to the skillet and toss with the vegetables for about 1 minute. Season the filling with the remaining sea salt and black pepper. Transfer the shrimp and vegetable mixture to a bowl and set aside.
Pour the beaten eggs into the now-empty skillet, swirling to coat the bottom evenly. Let the eggs cook undisturbed for 2-3 minutes until the edges start to set.
Carefully distribute the shrimp and vegetable filling over one half of the omelette.
Use a spatula to fold the other half of the omelette over the filling. Let the omelette cook for another 1-2 minutes to allow the center to set.
Slide the omelette onto a plate and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 993 mg | 21% | |
*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.
