Shrimp Newburg Omelets

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

  • 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
  • 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
    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.
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