Tailgating Tidbits Spinach, Garlic, Feta, Red Onion and Shrimp Omelet

Recipe courtesy of Celeste Podojli



3 eggs per person (scramble in a bowl and add 1 T water)

4 cloves garlic, chopped

6-7 peeled and devined shrimp, large chop

Handful of spinach, chopped or sliced

1 tomato, chopped or 7-8 cherry tomatoes sliced in half

¼ red onion, chopped

2 Tablespoons feta cheese

1 Tablespoon chopped fresh flat leaf parsley

Salt and Pepper

Non-stick spray

1 Tablespoon Butter

½ Tablespoon Olive oil


To create a custom omelet you want all your ingredients chopped and ready to go.  You can make 1 omelet after another until everyone at your tailgate has eaten breakfast.

Spray a small non-stick skillet/frying pan with cooking spray and place on your burner or directly on your grill.  You want it to get really hot before you start.

Add butter, olive oil and a few cracks of pepper to the pan.  Add your garlic and onions as soon as butter begins to melt.  Let them sizzle together for a minute or two then add your shrimp.  Cook 1 minute, shake pan.  Add tomatoes and spinach, cook 1 minute, shake pan again.  Add eggs to mixture.  You will scoop mixture from one side of pan to the other until you see the eggs start to cook.  Once that happens, leave the omelet alone until it begins to set (that means gets firm on the top).  Add feta and a few pinches of salt.   Try your hand at flipping the omelet by flipping it out of the pan to give it a little color on the top.  Cook 1 more minute and serve hot.



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