Shrimp Spinach Sunny Side Up Omelette

Ingredients

½ Pound shrimp, peeled and deveined
9 eggs
¼ Cup heavy whipping cream
½ Cup spinach
1 Tablespoon pesto
5 sweet peppers
¼ Cup red onion, diced
½ Teaspoon garlic, minced
½ Teaspoon black pepper
1 Teaspoon salt

Topping (Optional)
Chives
Sriracha

Directions

Heat a frying pan over medium high heat.

Thinly slice the sweet peppers and dice the red onion. Roughly chop shrimp.

In a large mixing bowl, combine 6 eggs, cream, pesto, garlic, pepper, and salt. Whisk well.

Add butter to the pan and spread over the surface as it melts. Once melted, add the spinach, peppers, and onions. Sauté until spinach welts, about 2 minutes. Then add the shrimp. Season with a pinch of salt and red pepper flakes. Sauté for 2 minutes.

Pour the eggs into the pan. Once the egg mixture spreads to cover the surface, crack the remaining eggs over the omelette being sure to keep the yolk in tack. Gently poke the egg white around the yolk so it melts into the omelette. Cover the pan.

Cook for 9 to 10 minutes.

Garnish with chopped chives and a drizzle of sriracha.