Seafood Omelette

My husband loves this seafood omelette for breakfast! This low carb omelette recipe is very satisfying and you won’t feel hungry for a long time after eating it. We like it spicy, but if you don’t – leave out the chilli peppers. You may not like cheddar cheese either, so simply replace it with goats or parmesan cheese. This omelette recipe contains just 1g of net carbs.

Recipe Nutritional Profile: Diabetes Appropriate, Healthy Weight, High Protein, Low Calories, Low Carbs, Low GI, Low Sodium, Gluten Free, Good Source of Phosphorus.

Serves 2

Preparation time: 15 min

Cooking time: 10 min

Seafood Omelette Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin A    19% Vitamin C    2%
Calcium    17% Iron    6%
Phosphorus    20% Riboflavin    14%
Potassium    5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?



200g (7 oz.) king prawns (shrimps);

2 tbsp. olive oil;

2 whole eggs with yolks;

2 egg whites;

40g (1½ oz.) cheddar cheese;

1 garlic clove, finally chopped;

1 tsp. dried crushed chillies;

30g (1 oz.) unsalted butter;

1 tsp. fresh basil, finely chopped;

Salt and pepper to taste.

How to Make an Omelette:

  1. First of all, remove the vein in the prawns (the black line running down the back of the prawn). The black line is the prawns intestinal tract, it is not harmful to eat, but I personally prefer it removed. Using a sharp knife, cut along the black line and then lift it with the tip of the knife. To butterfly the prawn, make the cut deeper, open it up so the prawn resembles a butterfly.
  2. Heat the olive oil, garlic and chillies in a non-stick frying pan, add the prawns and cook them in hot oil for 2 minutes on each side. Empty the prawns with garlic and chillies on the kitchen paper and let the oil drain.
  3. Beat the whole eggs together with egg whites and salt. Remove the oil from the pan, melt the butter over a low heat, and add the egg mixture. You need to tilt the pan so the mixture spreads evenly to the edges of the pan. Cook over a low heat until the eggs begin to set.
  4. Add the prawns with chillies and garlic over the top of the egg mixture.
  5. Use a grater to grate the cheese over the omelette and fold over before serving with fresh basil.
  6. Serve on a warm plate.

Author: Lana Soko

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