Ingredients

• 2 tablespoons olive oil , divided
• 1 medium onion , diced
• 0.5 cups sliced fresh mushrooms
• 0.25 cups diced green bell pepper
• 1 clove garlic , crushed
• 12 medium shrimp , peeled and deveined
• 5 large eggs
• 0.5 cups milk
• 1 teaspoon curry powder
• salt and ground black pepper to taste
• 4 ounces shredded Cheddar cheese
• 1 medium tomato , sliced

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

Nutrition per serving