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Shrimp and Spinach Omelette with Pesto and Hot Sauce Recipe

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3.8 from 15 reviews

A flavorful shrimp omelette packed with fresh vegetables, creamy eggs, and aromatic pesto. This quick and hearty dish is perfect for breakfast or brunch, featuring sautéed shrimp, sweet peppers, spinach, and red onion, all cooked together in a skillet and finished with a touch of chives and Sriracha for a spicy kick.

  • Total Time: 21 minutes
  • Yield: 6 servings

Ingredients

Seafood

  • ½ Pound shrimp (peeled and deveined)

Egg Mixture

  • 9 eggs
  • ¼ Cup heavy whipping cream
  • 1 Tablespoon pesto
  • ½ Teaspoon garlic (minced)
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper

Vegetables

  • ½ Cup fresh spinach
  • 5 sweet peppers
  • ¼ Cup red onion (diced)

Garnishes

  • Chives (snipped)
  • Sriracha hot sauce
  • Butter (for sautéing)

Instructions

  1. Heat the skillet: Heat a skillet over medium-high heat to prepare for sautéing the vegetables and shrimp.
  2. Prepare vegetables and shrimp: Thinly slice the sweet peppers, dice the red onion, and roughly chop the peeled and deveined shrimp.
  3. Whisk the egg mixture: In a large mixing bowl, combine 6 of the eggs, heavy whipping cream, pesto, minced garlic, black pepper, and salt. Whisk until well blended and slightly frothy.
  4. Sauté vegetables: Add butter to the hot skillet and spread it evenly as it melts. Add the fresh spinach, sliced sweet peppers, and diced red onion. Sauté for about 2 minutes until the spinach wilts.
  5. Sauté shrimp: Add the chopped shrimp to the skillet. Season with a pinch of salt and optional red pepper flakes. Cook for an additional 2 minutes until the shrimp turn pink and are cooked through.
  6. Add the egg mixture: Pour the prepared egg mixture into the skillet spreading it evenly over the shrimp and vegetables. Then crack the remaining 3 eggs directly over the omelette, keeping the yolks intact. Gently poke the egg whites around the yolks to allow them to blend into the omelette.
  7. Cook the omelette: Cover the skillet with a lid and cook for 9 to 10 minutes on medium-low heat until the eggs are completely set and cooked through.
  8. Garnish and serve: Remove the omelette from heat. Garnish with snipped chives and a drizzle of Sriracha hot sauce if desired for a spicy finish. Serve hot.

Notes

  • Adjust the number of eggs based on desired thickness and number of servings.
  • Use fresh herbs or substitute pesto with basil or parsley if preferred.
  • For a milder version, omit the Sriracha or use a mild hot sauce.
  • Ensure shrimp are thoroughly cooked before adding eggs to avoid undercooked seafood.
  • Can be served with toast or a light salad for a complete meal.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/shrimp-and-spinach-omelette-with-pesto-and-hot-sauce-recipe/