This post contains an affiliate link. Please read my Disclosures for more information.
It’s Sunday, it may seem cliché, but it’s my favorite day of the week. The only day my family and I gather together for breakfast, lunch, and dinner. Today’s breakfast is particularly special. The last Sunday Breakfast in NJ, so it has to be perfect. I am treating them with my favorite shrimp and veggie omelet. Sometimes, I use this recipe for lunch and even dinner. It’s delicious, filling, and simple to make as usual.
Next week, my family and I will start a new adventure, a new chapter, a new beginning, a new state. I will resume sharing my table with you, once, we settle.
Marjie’s Shrimp and Veggie Omelet
Salt and pepper
1 green bell pepper, diced
1 large tomato, diced
1 cup cooked shrimp
2tbsp cheddar cheese
2 tbs green onions (I did not use today)
1 tbsp extra virgin olive oil
1tsp pepper flakes
1 tbsp of Feta cheese optional
Fresh parsley (I used dry parsley flakes)
Heat olive oil in a skillet, add pepper, onions, and tomatoes, salt and pepper. Cook for 2 minutes or until the onions are transparent. Add shrimp, cook until they turn pink. Then set aside.
Mix together the eggs, water, salt, and pepper
Over a medium-high flame, heat the butter in an omelet pan. Add the eggs to the pan. Let it set for a few seconds, then, with a fork, work the cooked egg mixture from the sides to the middle, creating a center of cooked eggs. Lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath.
Add the mixture (onion, tomatoes, pepper, shrimp) and the cheddar cheese in the middle. Fold in half. Transfer omelet to a serving plate. Garnish with either fresh and dry parsley flakes and the feta cheese
Let me know if you enjoy this recipe, Happy Sunday.