Low-calorie shrimp omelette
4 servings
20 minutes
Low-calorie shrimp omelet is a refined and light breakfast or dinner inspired by European culinary traditions. Tender shrimp sautéed with garlic and juicy tomatoes give the dish a marine aroma and freshness. Eggs whipped to fluffiness turn into a soft omelet with rich flavor and pleasant texture. Green onions add a hint of spiciness, while olive oil provides subtle creaminess. This dish is perfect for those watching their figure but not willing to sacrifice taste. The omelet can be served as a standalone dish or paired with whole grain bread. Its ease of preparation makes it an excellent choice for a quick and nutritious breakfast.
1
Pour boiling water over frozen shrimp in their shells. But it's better to take peeled shrimp to avoid hassle. Keep them in boiling water for about 5 minutes. In the meantime, take a tomato. Pour boiling water over it to remove the skin. Cut the tomato into small cubes.
- Peeled boiled shrimps: 250 g
- Tomatoes: 1 piece
2
Return to the shrimp and clean them. Peel the garlic and chop it finely or press it in a garlic press.
- Peeled boiled shrimps: 250 g
- Garlic: 2 cloves
3
Pour olive oil into the pan and heat over medium heat, add chopped garlic and fry for 2 minutes, add tomato and green onion, stir and simmer over medium heat.
- Olive oil: 1 tablespoon
- Garlic: 2 cloves
- Tomatoes: 1 piece
- Green onions: 1 stem
4
Cut the shrimp in half, but you can add them whole as well. Add the shrimp to the pan, stir and simmer over medium-high heat, stirring occasionally. After 3-4 minutes, add salt to taste.
- Peeled boiled shrimps: 250 g
- Salt: pinch
5
Take 3 eggs, beat them, add salt, pour into a pan, cover with a lid and simmer on low heat for 5 minutes.
- Chicken egg: 3 pieces
- Salt: pinch