Ingredients
4
4 servings
- •2 tablespoons olive oil, divided
- •1 medium onion, diced
- •0.5 cup sliced fresh mushrooms
- •0.25 cup diced green bell pepper
- •1 clove garlic, crushed
- •12 medium shrimp, peeled and deveined
- •5 large eggs
- •0.5 cup milk
- •1 teaspoon curry powder
- •salt and ground black pepper to taste
- •4 ounces shredded Cheddar cheese
- •1 medium tomato, sliced
Instructions
- Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
- Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
- Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
- Fold omelet in half, over the fillings, and serve warm.
Nutritional Facts
Per 4 servings
- Calories: 292
- Carbohydrate: 8g
- Fat: 20g
- Fiber: 1g
- Protein: 21g
- Sugar: 5g
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