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Shrimp Spinach Omelette

Shrimp Spinach Omelette


  • 2-ozs (1/2 cup) California Pink Shrimp
  • 1/2 cup nonfat egg substitute
  • 2 tsp cold water
  • – fresh cracked black pepper
  • 1/4 tsp dried dill (optional)
  • 1 Tbsp semi-soft goat cheese
  • 1 tsp chopped chives
  • – nonstick cooking spray


  1. Pour nonfat egg substitute into a small bowl, add water, dill and black pepper.
  2. Beat with a whisk until foamy.
  3. Spray a 6-8 inch nonstick skilllet with nonstick cooking spray and set over medium heat.
  4. When skillet is hot, add the egg mixture.
  5. Push the egg mixture toward the center of the pan with a spatula until the mixture begins to set.
  6. Place the goat cheese and California Pink Shrimp meat on half of the egg mixture.
  7. Fold the other half over the filling and slide the omelette onto a warm dinner plate.
  8. Garnish the top with chopped chives.
Shrimp Spinach Omelette
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