Shrimp and Goat Cheese Omelet
Shrimp and Goat Cheese Omelet
Shrimp and Goat Cheese Omelet
Servings 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
Instructions
- 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
