Author: danielle diblasi

This seafood parmesan scramble is an easy, tasty recipe that sneaks in healthy greens for a complete brunch, lunch, or dinner!

A trick I discovered to get my father to eat more veggies is to sneak them into meals when they’re least expected.  This meal is essentially a salad –  if a salad is defined by having tossed greens, that is.  I’d never call it that though because that would surely lose my father’s interest and my veggie plan would be foiled!  Because it’s topped with delicious cheesy seafood and eggs though, my dad scarfed it all down without even trying to remove the arugula and left a clean plate.

This seafood parmesan scramble is so easy to prepare. First, cook the eggs over low heat. Next, add the seafood, garlic powder, and parsley and scramble gently until you have a fluffy mixture.

The key to scrambled eggs is to not be too aggressive when scrambling. Gently scrambling them results in fluffy eggs every time. If you scramble too aggressively, you run the risk of the eggs becoming tough.

I made this for just my dad and me, so the recipe below serves two. This recipe should be easy to adjust to feed more, if needed!  

Looking for more recipes? Visit my archives[link]!

If you made this seafood parmesan scramble recipe, please rate the recipe below. Don’t forget to tell me how you liked it in the comments! You can also tag me on Instagram, so I can feature you in my feed!

Seafood Parmesan Scramble over Lemony Arugula

danielle diblasi

This seafood parmesan scramble is an easy, tasty recipe that sneaks in healthy greens for a complete brunch, lunch, or dinner!

3.05 from 905 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Course Brunch, Lunch

Cuisine Universal

Servings 2

Calories 496 kcal

Equipment

• Skillet

Ingredients

  

• 1 tablespoon butter or use vegan butter
• 3 egg whites
• 1 egg
• 1 cup cooked shrimp
• ½ cup jumbo lump crab meat
• 2 tablespoons Locatelli Parmesan cheese shredded
• ½ tablespoon garlic powder
• 1 teaspoon fresh parsley chopped
• 2 cups arugula
• 1 lemon juiced
• 1 tablespoon olive oil

Instructions

 

Cook the Eggs:

• Heat the butter in a skillet over medium-low heat.
• Whisk together the egg whites and egg and then add to the skillet.
• Cook eggs for one minute and then add seafood, Locatelli, garlic powder and parsley and scramble until you have a cheesy fluffy mixture.

Prepare the Arugula:

• In a medium bowl, combine olive oil with the juice of one lemon and then toss in arugula.

To Serve:

• Divide the arugula evenly among plates and then top with the egg scramble.  Garnish with additional Parmesan cheese, if desired.

Keyword eggs, healthy, salad, seafood

Pin this Seafood Parmesan Scramble Over Lemony Arugula for Later!

This shrimp tortilla soup is loaded with flavor and perfect for caregivers looking to add variety to their soup routine.

Soup is a caregivers best friend because it can be prepared in large batches to be served for days or frozen for later, plus it can be packed with a ton of  healthy ingredients. 

My dad loves Progresso soups and given the chance, would eat one of those huge cans a day for a casual between meal-time snack.  Not to knock Progresso Soups, they taste great, do offer low fat/sodium varieties and yes we do keep them on hand to use in a pinch,  but let’s face it, homemade is always going to be better for you since there will be no additives and most likely, much less salt.

How to Make this Shrimp Tortilla Soup Recipe:

This recipe is easy to prepare. Simply start by cooking aromatics – onions, peppers, and garlic. Once the aromatics are soft, add crushed tortilla chips, tomatoes, diced tomatoes with green chili peppers, cilantro, and broth. With these ingredients, you also add the spices.

This shrimp tortilla soup uses both smoked paprika and liquid smoke to add a delicious smoky flavor. Next, add cumin, chili powder, cayenne powder, and nutritional yeast. The flavors of this soup are truly amazing.

Looking for more recipes? Visit my archives!

If you made this seafood parmesan scramble recipe, please rate the recipe below. Don’t forget to tell me how you liked it in the comments! You can also tag me on Instagram, so I can feature you in my feed!

Shrimp Tortilla Soup

This shrimp tortilla soup is loaded with flavor and perfect for caregivers looking to add variety to their soup routine.

3.02 from 1307 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Inactive time 30 mins

Total Time 1 hr 30 mins

Course Dinner

Cuisine Universal

Servings 6

Calories 342 kcal

Equipment

• Soup Pot
• Skillet

Ingredients

  

• 1 diced medium sized onion we used sweet but your favorite type will do
• 1 red bell pepper trimmed, seeded, and diced
• 1 orange bell pepper trimmed, seeded, and diced
• 4 cloves garlic peeled and minced
• I.5 cups of crushed Tostitos Hint of Lime Tortilla Chips or other preferred brand
• 14.5 oz can of crushed tomatoes
• 10 oz can of Rotel Diced Tomatoes and Green Chiles
• 1 cup chopped cilantro
• 48 oz veggie broth
• ½ tablespoon smoked paprika
• ½ tablespoon liquid smoke
• 3.5 tablespoons cumin
• 1 teaspoon chili powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• 1 tablespoon nutritional yeast
• 1 cup fresh squeezed lime juice
• 2 tablespoons vegan butter
• 1.5 lbs shrimp

Toppings:

• 1 avocado peeled, seeded, and diced
• 1 cup shredded Daiya vegan cheddar cheese

Instructions

 

Cook the Aromatics:

• In a large soup pot heat butter over medium and add in the diced onions, peppers and garlic.

Add the Spices:

• Once veggie mixture is softened, add in the crushed tortilla chips, crushed tomatoes, Rotel, cilantro, veggie broth, smoked paprika, liquid smoke, cumin, chili powder, cayenne, salt and nutritional yeast.
• Stir and allow to cook over medium heat for a few minutes so that contents soften.

Blend the Soup:

• At this point, you’ll need to blend ingredients. While it is an option to transfer to a food processor in batches and blend, I prefer to just pop in an immersion blender until all chips and veggies are blended nicely.
• Allow soup broth to continue to cook on medium or medium-low (depending on your stovetop) while you now prep the shrimp.

Prepare the Shrimp:

• Using pre-cooked shrimp is going to be the easiest option and if you’re a full-time caregiver you may want to consider this as I’m sure you’re pressed for time. If you have the time though, peel and devein the shrimp and saute in a sauce pan with the butter and lime juice over medium heat until they are pink and opaque. This should only take a few minutes.
• Add shrimp and any remaining lime butter juice from pan into the soup pot and stir.

Simmer the Soup:

• Cover and allow soup to simmer on low for 30 minutes to bring out all of those delicious flavors.

To Serve:

• Serve in bowls and top with avocado and (vegan) cheddar cheese.

Keyword healthy, pescatarian, seafood, shrimp, soup

Pin this Shrimp Tortilla Soup for Later!