| Shrimp and Avocado Omelette
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| Servings: 1 Category: Breakfast Idea |
(108 ratings) |
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Nutrition
Information:
Calories:
135
Protein:
17g
Carbs:
7 g
Fat:
5 g
Saturated Fat:
1 g
Sodium:
370 mg
Fiber:
3 g
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Ingredients - 3 egg whites, lightly beaten
- 1/4 cup bay shrimp, cleaned and cooked
- 1 teaspoon olive oil
- 1/2 tomato, chopped
- 1 tablespoon chopped green onion
- 1/8 avocado, sliced
Instructions - Saute shrimp, tomato and green onions in olive oil until warmed through. Set aside.
- Spray a nonstick skillet with cooking spray and heat over medium heat. Pour in egg whites and let cook until firm around the edges.
- With a rubber spatula, lift the eggs gently and tilt the pan to let uncooked egg run under the firm area. Continue cooking until almost set and flip the omelette over.
- Lay warmed filling and avocado in center of omelette and fold over.
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