Shrimp, mushroom and spinach omelette recipe - KMSP-TV

Shrimp, mushroom and spinach omelette

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2 shrimp; Halved the long way


3 Mushrooms; Sliced thin

.5 ounces Fresh Spinach

2 T Heavy cream

Salt and Pepper

1 T Butter

3 Eggs Beaten

1 T Heavy Cream

1 ounce of shredded cheese


Place Shrimp with the EVOO in a preheated med-hot skillet, and cook until the shrimp is just done. Then add mushrooms, spinach, cream and s&p. Simmer for one minute and remove from heat. Set aside and keep warm.

In a nonstick med-low preheated skillet place the butter and melt. Then add your beaten eggs. Slowly and gently push the eggs from the edge of the skillet to the center of the skillet, preventing the eggs from browning. When all the eggs are cooked, sprinkle the cheese over the omelette. Then place shrimp mixture in the center of the eggs and fold over while placing on the warm plate. Serve immediately.

Serve with fresh fruit and Hash Browns


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