Hearty Shrimp Omelet

• 10 uncooked small shrimp, peeled and deveined
• 1/4 cup chopped sweet red pepper
• 1 bacon strip, cooked and crumbled
• 1 green onion, finely chopped
• 1 tablespoon lemon juice
• 2 teaspoons diced seeded jalapeno pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon Greek seasoning
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 4 large eggs, lightly beaten
• 1/2 cup shredded Monterey Jack cheese
• 1 teaspoon minced fresh parsley

1. In a
2. , 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.
3. 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.
4. 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.

shrimp, sweet red pepper, bacon, green onion, lemon juice, pepper, dried basil, seasoning, pepper, garlic, olive oil, butter, eggs, shredded monterey jack cheese, parsley

Taken from www.tasteofhome.com/recipes/hearty-shrimp-omelet/ (may not work)