Spicy Shrimp Omelette

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  10 large or 70g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup grape tomatoes or 149g

• Spinach

  Raw

  1 cup or 30g

• Onions

  Raw

  ¼ medium or 28g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  1 sprig or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

Directions

1. Chop the onion and slice the grape tomatoes in half lengthwise.
2. Heat a pan over medium heat, add the onions and a dash of salt, and cook until translucent. Place the grape tomatoes cut side down to roast slightly.
3. Add the spinach to the pan and let it wilt. Then add the shrimp.
4. Whisk the eggs in a bowl and pour over the shrimp and vegetables, or crack the eggs directly into the pan for a sunny side up omelette.
5. Cover the pan with a lid and cook for 6-8 minutes until the eggs are set. Adjust cooking time if you prefer firmer yolks.
6. Once cooked, run a knife through the yolks to spread them over the omelette. Garnish with parsley and serve.

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