Shrimp and potato omelet - Tucson News Now

Shrimp and potato omelet

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Recipe from Donna Jennings

 

4 to 6 shrimp (peeled and diced)

1/4 cup of bell pepper

1/4 cup of onions

1 pinch of garlic powder

1 pinch of cayenne pepper

3 eggs (beat)

1/2 cup of hash brown potatoes

1/3 cup of cheese (American)

1/2 tbsp of margarine or butter

salt and pepper (to taste)

 

In a sauce pan on medium heat add margarine, bell peppers, onions and hash browns. Cook until the potatoes are slightly brown. Add in shrimp and stir until they change color. Then add in eggs and cheese. After the egg and cheese has cooked to a light brown color on the first side then flip over and cook remaining side. Enjoy!

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