Servings
8Prep Time
10 minutesCook Time
15 minutesTotal Time
15 minutesRating
/rating_off.png "1 Star")
Loading...| 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. |
| 5. |
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