Shrimp Omlette

Serves: 1


  • Extra virgin olive oil
  • 3.5-4 oz raw shrimp
  • Handful of spinach
  • 1/4 cup red cabbage, chopped
  • 1 small yellow bell pepper, chopped
  • 2 whole eggs
  • 2 egg whites
  • 1-2 handfuls of mango chunks
  • 3/4 cup cooked whole grain brown basmati + wild rice (leftovers from night before; sub for any grain you have leftover from last night)
  • Sumac


Do it:

  1. Heat skillet on medium-high and coat with olive oil
  2. Sauté shrimp + vegetables + sumac and set aside on a plate once shrimp are fully cooked
  3. Mix together eggs and pour in the skillet (may need to add more olive oil)
  4. Add sautéd shrimp + veggies from plate
  5. As eggs begin to set, use a spatula to loosen the edges of the omelette and fold in half
  6. Once fully cooked, remove omelette from heat and serve with leftover rice + mango


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