Protein Packed Shrimp and Egg Skillet

By: Michael Beiter

What you need:
1 tsp. olive oil

pinch of salt

¼ onion, chopped

4 cherry tomatoes, halved

1 handful spinach

10 large shrimps

6 eggs

1 sprig parsley

¼ tsp. cayenne pepper

What you need to do:

Heat the olive oil in a skillet over medium heat and cook the onions with a pinch of salt. Place the tomatoes on the side of the pan cut side down.

When the onions are soft add in the spinach and let it wilt, then add the shrimps.

Crack the eggs into the pan. Then take a wooden spoon and gently move the whites around so they grab everything underneath.

Place a lid on the skillet and cook for 6-8 minutes (cook for a little longer for more solid, less runny eggs).

When the eggs are cooked, run a knife across each yolk and let it ooze over the entire dish.

Garnish with some parsley and cayenne pepper and serve.

Nutrition Facts:

Prep: 5 mins

Cook: 5 mins

Calories: 287

Fat (g): 17

Carbs (g): 3

Protein (g): 29

Fiber (g): 1

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