Directions:
- 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. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 940.38 Kcal (3937 kJ) | ||
| Calories from fat | 654.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.7g | 112% | |
|---|---|---|---|
| Cholesterol | 500.04mg | 167% | |
| Sodium | 2354.56mg | 98% | |
| Potassium | 478.65mg | 10% | |
| Total Carbs | 29.08g | 10% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 45.31g | 91% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 3.6mg | 20% | |
| Calcium | 534.7mg | 53% | |
| Amount Per 100 g | |||
| Calories | 284.7 Kcal (1192 kJ) | ||
| Calories from fat | 198.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.01g | 112% | |
|---|---|---|---|
| Cholesterol | 151.39mg | 167% | |
| Sodium | 712.85mg | 98% | |
| Potassium | 144.91mg | 10% | |
| Total Carbs | 8.8g | 10% | |
| Sugars | 0.6g | 8% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 13.72g | 91% | |
| Vitamin C | 9.3mg | 51% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 1.1mg | 20% | |
| Calcium | 161.9mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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