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Crack eggs into a small bowl, and mix thoroughly w/ a fork or a wire whisk. Using a small, nonstick omelet skillet, heat oil on medium heat. Pour in eggs, and cook slowly until bubbles appear in the middle. Using a spatula, gently lift edges of omelet and allow uncooked egg to run off to sides. Once the omelet is firm, sprinkle scallions, tomatoes, and shrimp in center of omelet and top with dill and pepper. Fold omelets in half, and cook for 30 seconds. Remove from pan, and top w/ Guacamole and salsa.
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|Serving Size: 1 Serving (601g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 702 (68%)|
|Amt Per Serving||% DV|
|Total Fat 78g||104 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 39.1g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 2200.1mg||677 %|
|Sodium 785.7mg||27 %|
|Potassium 850.6mg||22 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6g|
|Protein 74.9g||107 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1026
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