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Shrimp Newburg Omelets

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  0 reviews
  • 20 min prep time
  • 20 min total time
  • 15 ingredients
  • 4 servings
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Enjoy these shrimp omelets packed with veggies and served with sauce – made ready in 20 minutes!

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
80mg
27%
Sodium
690mg
29%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
6g
6%
Protein
21g
21%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
20%
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.
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