Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Low Carb > Breakfast
Shrimp and Goat Cheese Omelet
Serves: 2
Ingredients:
- 8 raw shrimp, shelled, cleaned, and butterflied
- 4 tablespoons garlic oil
- 2 tablespoons sweet butter
- 4 eggs
- 2 ounces herbed goat cheese, crumbled
- 4 sun-dried tomato halves softened in olive oil, minced
Use a 9-inch nonstick skillet or omelet pan.
Butterfly shrimp by cuttin 3/4 of the way through - along the back vein. Open shrimp to resemble a butterfly.
Sear the shrimp in hot garlic oil (about 2 minutes on each side). Remove to paper toweling. Wipe oil from pan with paper towel.
Add butter to pan. Beat eggs with goat cheese. Melt butter in a nonstick skillet or omelet pan. Tilt pan to cover well with butter.
Cook over a low flame until eggs begin to set. Loosen eggs from sides of pan with a spatula . Tilt pan again to allow uncooked eggs to run to the sies.
When eggs are set, place shrimp and sun-dried tomatoes on egg pancake and fold over.
Total Grams 15.4
Grams Per Serving 7.7
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
