Asian Shrimp Omelette

This colourful omelette contains protein to provide lasting fuel for activities throughout the day.

  • Prep time: 10 min
  • Makes: 2 servings
  • Cook time: 7-10 min

Nutritional Information

per serving

  • Calories 345
  • Saturated Fat 3 g
  • Fat 18 g
  • Carbohydrates 9 g
  • Dietary Fibre 4 g
  • Protein 34 g
  • Sodium 544 mg


4 tsp / 20 ml
vegetable oil, divided
2 cup / 500 ml
coarsely chopped bok choy
1/2 pound / 250 ml
raw medium shrimp, peeled and deviened (31/40 count)
1/2 small
red pepper, thinly sliced
1 tsp / 5 ml
each minced garlic and ginger
each salt and pepper
1 cup / 250 g
EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken
1 1/2 tsp / 7 ml
each sodium reduced soy sauce and sesame oil
green onion, thinly sliced and divided


  1. Heat half the oil in a medium nonstick skillet set over medium-high heat. Add the bok choy, shrimp, red pepper, garlic, ginger, salt and pepper. Stir-fry for 3 to 5 minutes or until shrimp is pink and greens are wilted. Transfer to a dish; reserve.

  2. Wipe out the pan and brush with 1 tsp (5 mL) of the remaining oil. Reduce the heat to medium. Whisk the egg with the soy sauce and sesame oil. Pour half the egg mixture into the skillet and sprinkle half the green onions over the egg. Cook, covered, for 2 minutes or until almost set.

  3. Add half the reserved shrimp mixture to one side of the skillet. Fold the other side over to enclose the filling; cook, covered, for 1 minute or until set. Repeat with remaining ingredients to make a second omelet. Makes 2 servings.


  1. Add a small handful of bean sprouts with the cooked filling for added crunch and freshness.

This recipe was made with:

Egg Creations Fat Free Original

The same great taste with none of the fat.

Learn More

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