Omelettes have been a favorite of mine for the past couple of years, thanks to this local diner called Locs in Savannah have converted me. Growing up I hated eggs, till I met my now husband, he has an obsession for breakfast and over the years he has converted me to a breakfast lover. So going to local diners for breakfast became our thing. I still wouldn't order eggs till one day the nice employee at Locs made a suggestion to this amazing omelette they make and I was converted.
Today I felt like remaking one of the amazing omelettes they make, and it sure came out delicious!
This recipe is very versatile, you can add any vegetables, protein and cheese your heart desires!
Prep Time
10 min
Cook time
10 min
Ingredients
Small bag of medium raw shrimp
1/2 tsp paprika
Salt to taste
1/2 tsp garlic powder
1 tsp of grill seasoning (has all the flavor)
6 eggs ( 2 eggs per omelette)
Cup of sliced white mushrooms
3 mini peppers
1 cup spinach
1 cup of kale
3/4 cup of shredded white cheese
Garlic powder
Salt to taste
Avocado for garnish
Cilantro for garnish
Butter and olive oil to cook
Directions
Clean shrimp and pat dry. Then season with salt, paprika, garlic powder and grill seasoning. Melt a tsp of butter and a drizzle of olive oil and cook shrimp on medium high heat for 30 seconds on each side and then set aside.
Cook veggies in a tsp of butter and a drizzle of olive, add salt and garlic powder, then set aside.
Mix 2 eggs with at a time in a bowl to be more precise with measurement, add salt and garlic powder and whisk together. Then on a medium low heat add a tsp of butter and drizzle of olive oil, then add eggs on top when almost cooked through add the cooked shrimp, vegetables and 1/4 cup of shredded cheese on half of the omelette and fold. Let all the cheese melt and eggs finish cooking.
Serve while warm, top with avocado and cilantro.
Comments