Veggie Omelet w/Shrimp

VEGGIE OMELET with SHRIMP

This Keto friendly recipe is packed with flavor and nutrients that will keep you full for successful intermittence fasting. You can actually go crazy with the vegetables just don't over cook them.

Ingredients: Equipment Needed:

2 to 3 Whole Eggs 2 Non-Stick Pans

2 to 3oz. Medium Shrimp Spatula

12 to 15 Diced Green Olives 2 Mixing Bowls

1/2 Cup Shredded Sharp Cheddar Cheese Whisk

12 to 15 Sliced Cherry Tomatoes

1/3 Cup Chopped Red Onion

1/3 Cup Chopped Mushrooms

1/3 Cup Chopped Bell Pepper (Green, Red or Yellow)

1 Cup Fresh Spinach

Hot Sauce to taste (Optional)

2 Tablespoon Olive Oil or Olive Oil Spray

Dried Red Pepper

Lemon Pepper

1 Tablespoon Braggs Amino Liquid

1 Tablespoon Lemon Juice

1 Tablespoon Guacamole

Preparation:

1. In a small bowl peel off any shells from the shrimp and marinate in the: lemon juice, liquid amino, dried red pepper (to taste), lemon pepper and any other seasonings you desire.

2. In a separate pan sauté the shrimp on medium heat until done.

3. Using a mixing bowl whisk the eggs until liquid.

4. Using a non-stick pan on medium to high heat spray the pan with olive oil or pour the olive oil rolling it over the entire pan.

5. Turn down the heat and sauté the spinach

6. All all the other chopped ingredients and sauté but don't over cook: Green Olives, Red Onion, Bell Pepper, Mushrooms

7. Pour the egg mixture over the veggies (add hot sauce to taste is optional) and let cook until the egg becomes more solid

8. Add half the shrimp then sprinkle half the cheddar cheese

9. Fold half the omelet over the other half for about five minutes.

10. Add the rest of the cheddar cheese and shrimp while hot.

11. Remove from the pan and add the guacamole.