| Yield | 2 |
|---|---|
| Recipes | Breakfast |
| Yield | 2 |
|---|---|
| Recipes | Breakfast |
Shrimp and Goat Cheese Omelet
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