Leftover Shrimp Omelet Food

SHRIMP AND SPINACH OMELET

Steps:

• Using a non-stick, 9" skillet or omelet pan, heat the oil over medium-low heat and add the minced garlic.
• In a bowl, whisk together the eggs, skim milk, and thyme. Season the eggs with a pinch of salt and a few grinds of fresh, black pepper.
• When the garlic is just barely browning on the edges, pour the egg mixture into the skillet and, tilting it slightly or stirring, slosh it around so it covers all the garlic and the bottom of the pan.
• Keep an eye on the omelet as the eggs stiffen. When the bottom of the eggs are fairly solid but there is still a good amount of liquid eggs on top, sprinkle the feta cheese over the eggs.
• Continue cooking for about 2-3 more minutes and , then, make a thin line of shrimp about one-third of the way across the eggs. On top of that, sprinkle the finely chopped spinach in a row (reserving a pinch for garnish).
• With a slender spatula (or turner), loosen the edges of the eggs from the skillet. Then, slide the spatula under the third of the omelet that has the shrimp and spinach on it. Fold the eggs over the ingredients towards the center of the omelet and hold, there, for just a few moments.
• Over the serving plate, slide the omelet out -unfolded side first- and roll the already folded section over the flatter portion. You may have to do this several times on subsequent attempts to get the hang of it.
• Sprinkle the top of the omelet with the reserved spinach and serve.

SHRIMP OMELETTE

Steps:

• Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
• Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
• Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
• Garnish with diced tomatoes and shredded cheese.

HEARTY SHRIMP OMELET

Steps:

• In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.