Shrimp and Goat Cheese Omelet

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Shrimp and Goat Cheese Omelet

Shrimp and Goat Cheese Omelet
Servings 2


  • 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

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