Ingredients
- 1/2 pound shrimp, peeled and deveined, thawed (20 medium)
- 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
- 1/2 cup green bell pepper, finely diced
- 4 flour tortillas (10 inch or 8 smaller)
- 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
How to Make
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Step 1: Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add shrimp, 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.
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Step 2: Add remaining ½ teaspoon olive oil to same pan. Add onion and green bell pepper and cook over medium heat about 5 minutes, or until softened.
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Step 3: Whisk together eggs and turmeric and add to pan with vegetables.
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Step 4: Sprinkle with cheese, salt and pepper; stir eggs and vegetables in pan. Cook until eggs are cooked through.
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Step 5: While eggs are cooking, warm tortillas in microwave or toaster until warmed.
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Step 6: Mix yogurt and salsa in a small bowl.
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Step 7: 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.
We hope you enjoy this recipe!
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