Ingredients
10 uncooked small shrimp, peeled and deveined1/4 cup chopped sweet red pepper1 bacon strip, cooked and crumbled1 green onion, finely chopped1 tablespoon lemon juice2 teaspoons diced seeded jalapeno pepper1/4 teaspoon dried basil1/4 teaspoon Greek seasoning1/4 teaspoon pepper1/8 teaspoon garlic powder1 tablespoon olive oil2 tablespoons butter, divided4 large eggs, lightly beaten1/2 cup shredded Monterey Jack cheese1 teaspoon minced fresh parsley
Preparation
In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm.
In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.
