Shrimp and Spinach Omelet


Serves: 4
Total Calories: 223

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 223
Calories from Fat: 145

This Shrimp and Spinach Omelet recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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Eggs with Green Beans and Chorizo
Eggs with Ground Beef and Salsa
Eggs with Ham, Tomatoes, and Peppers
Eggs with Shredded Dried Beef
Eggs with Steak and Onions
Eggs, Motul Style on Tortillas
Ham and Potatoes with Eggs
Lost Eggs
Melted Cheese and Green Sauce on Toasted Rolls
Mexican Scrambled Eggs
Pineapple Boats
Poached Eggs in Tomato Chile Sauce
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