Paleo Shrimp Omelette

Elevate your breakfast routine with this flavorful Paleo Shrimp Omelette, a protein-packed dish that's as nutritious as it is delicious. Bursting with tender shrimp, vibrant red bell peppers, wilted baby spinach, and aromatic garlic, this omelette offers a satisfying combination of fresh and savory flavors. Cooked in creamy coconut oil and seasoned with sea salt and black pepper, it’s a wholesome, dairy-free, and gluten-free option perfect for those following a Paleo diet. Quick to prepare in just 25 minutes, this dish is ideal for busy mornings or a nourishing brunch. Garnished with fresh parsley for a final touch of brightness, this two-serving omelette is sure to leave you energized and craving more. Perfect for shrimp lovers and health-conscious eaters alike, this Paleo Shrimp Omelette is a must-try addition to your recipe repertoire!

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 150 grams medium shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 0.5 red bell pepper, diced
• 2 green onions, sliced
• 1 cup baby spinach
• 1 garlic clove, minced
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Crack the eggs into a mixing bowl and beat until the whites and yolks are fully combined. Season with a pinch of sea salt and black pepper.

Step 2

Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil. Sauté the minced garlic and diced red bell pepper for about 2 minutes until the garlic is fragrant and the bell pepper starts to soften.

Step 4

Add in the sliced green onions and baby spinach. Cook for an additional 1-2 minutes until the spinach is wilted.

Step 5

Return the cooked shrimp to the skillet and toss with the vegetables for about 1 minute. Season the filling with the remaining sea salt and black pepper. Transfer the shrimp and vegetable mixture to a bowl and set aside.

Step 6

Pour the beaten eggs into the now-empty skillet, swirling to coat the bottom evenly. Let the eggs cook undisturbed for 2-3 minutes until the edges start to set.

Step 7

Carefully distribute the shrimp and vegetable filling over one half of the omelette.

Step 8

Use a spatula to fold the other half of the omelette over the filling. Let the omelette cook for another 1-2 minutes to allow the center to set.

Step 9

Slide the omelette onto a plate and garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(526.2g)

Amount per serving	% Daily Value*
Calories	726.9

Total Fat 49.7g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1036.9mg	0%
Sodium 1762.8mg	0%
Total Carbohydrate 14.2g	0%
Dietary Fiber 3.5g	0%
Total Sugars 3.8g
Protein 62.5g	0%

Vitamin D 428.2IU	0%
Calcium 252.8mg	0%
Iron 6.9mg	0%
Potassium 993.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 33.2%

Carbs: 7.5%