Shrimp And Spinach Omelette

Shrimp And Spinach Omelette
  • 10M Total Time

  • 5M Prep Time

  • 5 Ingredients

  • 1 Servings

Omelettes are extremely versatile and are an easy way to incorporate vegetables and protein. This version uses cooked, peeled shrimp and nutrient-rich spinach. Feel free to use leftover vegetables or substitute whatever vegetables you have on hand. If you are opting for fresh vegetables like bell pepper, onions or mushrooms, saute them before adding to the eggs as they take slightly longer to cook.


  1. Heat a nonstick pan on medium heat, and add oil spray. While pan heats, beat the eggs in a bowl, then add in the spinach. Stir to combine.

  2. Pour the egg mixture into the heated pan. Let it cook for approximately 1 minute or until egg is almost set. Before the egg is completely set, add the shrimp to one side of the omelette round, gently press in.

  3. Gently flip the omelette and cook for an additional minute or until eggs are completely set. Remove from heat and fold in half on a serving plate. Enjoy with your favorite sides!


  • 2 large eggs
  • handful baby spinach
  • 2 large cooked shrimp
  • pinch salt
  • oil spray

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.