Shrimp and Egg Breakfast Burrito • Seafood Nutrition Partnership


20 medium ship, peeled and deveined, thawed
6 large eggs
1/2 cup shredded sharp cheddar
1/4 plain Greek yogurt or sour cream
1 avocado,, diced
1/4 cup sweet onion, finely diced
1 medium green bell pepper, finely diced
4 - 10 inch whole wheat flour tortillas
1 1/2 teaspoons olive oil,, divided
1/2 teaspoon ground cumin
1/4 cup prepared salsa
salt and pepper to taste
hot sauce, optional


1.Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Place shrimp in pan, and sprinkle with cumin and a dash of salt and pepper. Cook for about 5 to 6 minutes, or until cooked through and pink in color. Remove shrimp; set aside.
2.Add remaining ½ teaspoon olive oil to same pan. Add onion and green bell pepper to pan; cook over medium heat about 5 minutes, or until softened.
3.Whisk eggs and turmeric in a bowl. Add eggs to pan with vegetables and sprinkle with cheese, salt and pepper; whisk to mix eggs and vegetables in pan. Cook until eggs are cooked through, about 3 minutes.
4.While eggs are cooking, lightly toast tortillas in microwave or toaster until warmed. Mix yogurt and salsa in a small bowl. Top each tortilla with the salsa-yogurt mixture, then top with eggs, shrimp and avocado. Fold burrito-style and serve with hot sauce or more salsa, if desired.

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