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Shrimp Newburg Omelets

Enjoy these shrimp omelets packed with veggies and served with sauce – made ready in 20 minutes!

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  • prep time 20 min
  • total time 20 min
  • ingredients 15
  • servings 4
 

Ingredients

SAUCE

2
tablespoons all-purpose flour
1/2
teaspoon salt
1 1/3
cups skim milk
1
tablespoon dry sherry
1
teaspoon margarine or butter, if desired

OMELETS

1 1/2
cups refrigerated or frozen fat-free egg product, thawed, or 6 eggs
3
tablespoons water
1
teaspoon dried dill weed
1/4
teaspoon salt
1/8
teaspoon pepper

FILLING

2
teaspoons olive oil
1 1/2
cups sliced fresh mushrooms
1/2
lb. shelled, deveined, uncooked medium shrimp
1
small red bell pepper, cut into thin strips
1
tablespoon lemon juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium nonstick saucepan, combine flour and 1/2 teaspoon salt. Gradually stir in milk with wire whisk; cook and stir over medium heat until bubbly and thickened. Remove from heat; stir in sherry and margarine. Cover to keep warm.
  • 2 In small bowl, combine all omelet ingredients; mix well. Spray small nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add 1/4 of egg mixture to skillet. Cook 1 1/2 to 2 minutes or until set. With pancake turner, loosen edge of omelet; gently shake pan and let omelet slide out onto serving plate. Repeat with remaining egg mixture.
  • 3 Heat oil in medium nonstick skillet until hot. Add mushrooms, shrimp and bell pepper; cook 3 to 4 minutes or until shrimp turn pink. Add lemon juice; cook an additional 1 minute.
  • 4 To serve, top each omelet with 1/4 of shrimp mixture and 1 tablespoon sauce. Fold omelets in half over mixture; top each with 1/4 cup sauce. If desired, sprinkle with paprika, chopped fresh parsley or dill.
  • 1 In medium nonstick saucepan, combine flour and 1/2 teaspoon salt. Gradually stir in milk with wire whisk; cook and stir over medium heat until bubbly and thickened. Remove from heat; stir in sherry and margarine. Cover to keep warm.
  • 2 In small bowl, combine all omelet ingredients; mix well. Spray small nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add 1/4 of egg mixture to skillet. Cook 1 1/2 to 2 minutes or until set. With pancake turner, loosen edge of omelet; gently shake pan and let omelet slide out onto serving plate. Repeat with remaining egg mixture.
  • 3 Heat oil in medium nonstick skillet until hot. Add mushrooms, shrimp and bell pepper; cook 3 to 4 minutes or until shrimp turn pink. Add lemon juice; cook an additional 1 minute.
  • 4 To serve, top each omelet with 1/4 of shrimp mixture and 1 tablespoon sauce. Fold omelets in half over mixture; top each with 1/4 cup sauce. If desired, sprinkle with paprika, chopped fresh parsley or dill.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
80mg
80%;
Sodium
690mg
690%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
30%;
Calcium
15%;
Iron
20%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.