Servings: 2 servings
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Ingredients
- 10 large Shrimp – deveined and shelled
- 6 Eggs
- 4 Tomato – cut in half
- ½ cup Spinach
- ¼ Onion – chopped
- ¼ tsp Cayenne
- 1 tbsp Sriracha salt
- Parsley
Instructions
- Heat pan over medium heat. Saute onion and salt. Place the grape tomato cuts side down to roast. Cook until onions are translucent,
- Add spinach and let it shrink enough so the shrimp can fit it. Then add in the shrimp.
- You have some freedom in this situation because you can scramble the eggs (on low heat and stirring frequently) or whisk them in a bowl and pour them over to form a regular omelet.
- An omelet with the sunny side up was the choice here. To create a lovely marbled omelet, you can also crack the yolks after placing them on the shrimp and spinach.
- Crack each egg so that there is space for all six, or however many you’re using, to prepare the eggs our method. Then, using a wooden spoon, move the whites around to help them better grasp everything beneath them.
- Cover the pan so that the top of your omelet cooks as well. Ours was on fire for perhaps 6–8 minutes. Monitor your eggs; the egg is done when a thin layer of white covers the yolks. Cook the eggs a little longer if you prefer less runny.
- When the omelet has finished cooking, cut each yolk with a knife and let the oozing yolks leak onto the entire omelet, creating delicious new textures! Sprinkle with some parsley.
Nutrition Facts
Calories: 329kcal
Fat: 17g
Carbohydrates: 4g
Protein: 36g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Shrimp and Egg Breakfast
The shrimp omelet can be kept in the fridge for up to 5 days. Keep them in an airtight container to avoid absorbing any odors from your fridge. You can also put them in the freezer for up to 3 months. Allow to cool completely before wrapping tightly in plastic wrap or airtight zip-lock bags.