Cajun Shrimp Omelette Cajun Shrimp Omelette
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • ½ lb shrimp
  • 2 tbsps steamed broccoli
  • 4 steamed baby carrots
  • 3 steamed sliced mushrooms
  • 2 tbsps diced red green and yellow peppers
  • 2 tbsps diced peppers diced yellow onions
  • 1 tbsp Cajun seasoning
  • 5 baby tomatoes
  • butter
  • pam
  • 1 tsp avocado oil
  • 2 eggs
  • 1 tbsp fresh oregano
  • 1 tbsp fresh basil
  • salt
  • pepper
  • ½ Cup spring mix

Cajun Shrimp Omelette

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  1. Rinse shrimp and let it dry on paper towels while you cut peppers, onions, and tomatoes then mix shrimp in bowl with 1 tbsp Cajun and 1 tsp avocado oil and bake at 350℉ for 10 minutes.
  2. Steam broccoli, carrots, and mushrooms in a pot with an inch of water for 8 minutes. 
  3. Spray a pan with pam and add peppers, onion, and tomatoes to it.
  4. Heat veggie pan and an empty pan on medium, whisk 2 eggs in a bowl with oregano and basil with fork until it's consistent then coat the second pan with butter and immediately add the eggs to it.
  5. Let it cook until eggs don't move when you lift the pan then add salt and pepper on top and let cook until it gets more structure then add 5 cajun shrimp, ½ Cup spring mix, 2 tbsps broccoli, 4 baby carrots, 3 steamed sliced mushrooms, and the veggies from the other pan and flip over when wrinkles start to form on the eggs and plate, top with avocado and top sauce if desired.
Cajun Shrimp Omelette Cajun Shrimp Omelette

Cajun Shrimp Omelette

favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • ½ lb shrimp
  • 2 tbsps steamed broccoli
  • 4 steamed baby carrots
  • 3 steamed sliced mushrooms
  • 2 tbsps diced red green and yellow peppers
  • 2 tbsps diced peppers diced yellow onions
  • 1 tbsp Cajun seasoning
  • 5 baby tomatoes
  • butter
  • pam
  • 1 tsp avocado oil
  • 2 eggs
  • 1 tbsp fresh oregano
  • 1 tbsp fresh basil
  • salt
  • pepper
  • ½ Cup spring mix
  1. Rinse shrimp and let it dry on paper towels while you cut peppers, onions, and tomatoes then mix shrimp in bowl with 1 tbsp Cajun and 1 tsp avocado oil and bake at 350℉ for 10 minutes.
  2. Steam broccoli, carrots, and mushrooms in a pot with an inch of water for 8 minutes. 
  3. Spray a pan with pam and add peppers, onion, and tomatoes to it.
  4. Heat veggie pan and an empty pan on medium, whisk 2 eggs in a bowl with oregano and basil with fork until it's consistent then coat the second pan with butter and immediately add the eggs to it.
  5. Let it cook until eggs don't move when you lift the pan then add salt and pepper on top and let cook until it gets more structure then add 5 cajun shrimp, ½ Cup spring mix, 2 tbsps broccoli, 4 baby carrots, 3 steamed sliced mushrooms, and the veggies from the other pan and flip over when wrinkles start to form on the eggs and plate, top with avocado and top sauce if desired.