Spinach Omelets with Shrimp
With all the hype about breakfast being the most important meal of the day, why confine energy-supplying breakfast ingredients to morning meals? Eggs are just as delicious for lunch!
Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 4 eggs
- 2 Tbsp. filtered water
- ½ cup chopped baby spinach leaves
- 2 Tbsp. goat cheese
- 4 large cooked shrimp, peeled and deveined, kept warm
- 1 Tbsp. chopped fresh chives
- In a small bowl, beat eggs and water.
- Prepare a small omelet-sized skillet with olive oil spray. Over medium-high heat, wilt the spinach lightly. Remove from skillet.
- Pour half of the egg mixture into the skillet. Using a spatula, pull edges into center.
- Once center begins to bubble (about 2–3 minutes), wiggle the spatula under the omelet and turn over completely.
- Continue cooking second side for 3–4 minutes until center is set and no juices remain.
- Turn omelet over to original side and place half of spinach and half of goat cheese on one side, and fold over the other side to cover. Remove from heat and top with half of shrimp and chives.
- Repeat for second omelet.