Healthy Science/ Stress-Relieving Shrimp & Spinach Omelet with Sweet Potato Hash

Stress-Relieving Shrimp & Spinach Omelet with Sweet Potato Hash


Gluten-free, Dairy-free

Leftover shrimp from last night’s dinner? Try this shrimp and spinach omelet with sweet potato hash (for two!), which is packed with stress-relieving ingredients. 

Prep Time: 15 minutesCook Time: 15 minutesServings: 2


For Sweet Potato Hash

  • ½ tablespoon avocado oil 
  • 1 small sweet potato, diced (helps lower cortisol levels brought on by stress)
  • ½ small shallot, diced 
  • ½ yellow bell pepper, diced (high in vitamin C, which helps lower cortisol levels and oxidative stress in the body)
  • 1 clove garlic, minced 
  • ½ teaspoon fresh rosemary, minced
  • Himalayan salt, to taste
  • Cracked black pepper, to taste

For Omelets

  • 1 tablespoon avocado oil 
  • 4 large pasture-raised eggs
  • ½ teaspoon dried oregano
  • Himalayan salt, to taste
  • Cracked black pepper, to taste
  • 6 large wild-caught shrimp, peeled, deveined and chopped (high in taurine, which helps calm the brain)
  • 2 large handfuls raw baby spinach (high in magnesium, which plays a critical role in the body’s stress response and management)
  • Green onion, sliced, for garnish

Special Equipment/Instruction:

  • 1 small skillet
  • 1  medium skillet
  • Wooden spoon
  • Rubber spatula


  1. To prepare the sweet potato hash: Heat the oil in a small skillet over medium heat until shimmering. Add the sweet potato, cover and cook for about 5 minutes, or until it begins to soften.  
  2. Using a wooden spoon, create a well in the center of the sweet potato. Add the shallot and let cook for about 1 minute, stirring occasionally, until aromatic. Add the bell pepper and mix everything to combine. Cover and cook for another 5 minutes, or until the sweet potato is tender.
  3. Finally, add the garlic, rosemary, salt, and pepper, and let cook uncovered for 2-3 more minutes, stirring occasionally. 
  4. While the hash is cooking, prepare the omelettes: In a medium bowl, add the eggs, oregano, salt, and pepper, and beat until the eggs are  fluffy. 
  5. Heat ½ of the oil in a skillet over medium heat until shimmering. Add half of the chopped shrimp and cook for about 3 minutes, or until they turn pink (If using pre-cooked shrimp, cook until heated through). Gently pour half of the egg mixture over the shrimp and immediately top with a large handful of spinach. Let cook without stirring for about 1-2 minutes, or until the bottom begins to turn golden brown and the top is starting to set. 
  6. Gently loosen the edges of the omelet with the spatula and flip it. Let cook for an additional 1 minute, or until it has reached your desired doneness. Slide the omelet onto a plate, folding it in half. Repeat with the remaining oil, shrimp, egg mixture, and spinach for the second omelet. 
  7. Serve alongside the sweet potato hash, and garnish everything with green onion. 
  8. Enjoy! 

Nutrition Info: 

1 serving 

Calories: 327 

Carbohydrates: 9 g 

Protein: 25 g 

Fat: 20 g 

Sat fat: 4.5 g

Sugar: 2.5 g

Added sugar: 0 g 

Fiber: 2.5 g 


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