Spicy Shrimp Omelette

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  ¼ medium or 28g

• Grape tomatoes

  Red, ripe, raw, year round average

  ¼ cup grape tomatoes or 37g

• Shrimp

  Crustaceans, mixed species, raw

  6 oz or 170g

• Spinach

  Raw

  1 cup or 30g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Whisk the eggs with cayenne and a pinch of salt in a bowl until smooth and slightly frothy.
2. Heat the oil in a nonstick skillet over medium heat. Add the onion with a small pinch of salt and cook until translucent, 2-3 minutes. Add the halved grape tomatoes, cut side down, and cook until they start to blister, about 1 minute.
3. Add the shrimp and cook, stirring, until just opaque, 2-3 minutes.
4. Stir in the spinach and cook until just wilted, 30-60 seconds.
5. Pour the whisked eggs evenly over the shrimp and vegetables. Tilt the pan and gently lift the edges so uncooked egg flows underneath. Cover and cook until just set, 4-6 minutes.
6. Slide the omelette onto a plate, fold if desired, and garnish with chopped parsley. Serve hot.