Fiesta Shrimp Omelet
  • 1teaspoon extra-virgin olive oil, divided
  • 1teaspoon minced or crushed garlic
  • 3ounces raw, large, peeled, and deveined shrimp, chopped
  • Cooking spray
  • 4large egg whites (or 1/2 cup egg substitute), lightly beaten
  • Pinch of kosher saltoptional
  • 1/2-1tablespoon chopped fresh cilantro
  • 1/3cup low-sodium pico de gallo or salsa, drained
  1. Add 1/2 teaspoon oil to a small nonstick frying pan and place over medium-high heat. When pan is hot, add garlic and shrimp. Turn shrimp frequently until bright pink and cooked through, 2–3 minutes.
  2. Meanwhile, coat a large, nonstick frying pan lightly with cooking spray and heat remaining 1/2 teaspoon oil. Add egg whites and season with salt, if desired. When egg is set—there should be no liquid remaining in the center—spoon cooked shrimp evenly over one half. Sprinkle with cilantro. Fold empty half over shrimp. Carefully transfer to a serving plate and drizzle with salsa.
Recipe Notes
Nutrition Facts
Fiesta Shrimp Omelet
Amount Per Serving
Calories 213
% Daily Value*
Cholesterol 130mg 43%
Sodium 613mg 26%
Total Carbohydrates 4g 1%
Protein 33g 66%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 213 cal, 27% fat cal, 6g fat, 1g sat fat, 130mg chol, 33g protein, 4g carb, 0g fiber, 613mg sodium