Sunday, May 29, 2011

Shrimp and Cheese Omelet


2       - large eggs
1       - tablespoon water
1       - tablespoon butter or margarine
3       - tablespoons shredded Monterey Jack cheese
1/4    - cup coarsely chopped cooked shrimp
1       - tablespoon sliced green onions
2       - teaspoons chopped fresh parsley

Garnishes: Whole shrimp, green onion


Step 1
- Whisk together eggs and 1 tablespoon water, set aside

Step 2
- Heat an 8-inch omelet pan or nonstick skillet over medium heat. Add butter, and rotate pan to coat. Add egg mixture. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath.

Step 3
- Sprinkle half of omelet with cheese and next 3 ingredients, fold in half. Transfer to a serving plate, garnish if desired. Serve immediately

Yield: 1 serving

Note: TO reduce fat and cholesterol, 1/2 cup egg substitute and 1 egg white, vegetable cooking spray, and reduced-fat Monterey Jack Cheese may be substituted for eggs, butter, and cheese.

* Always begin with eggs at room temperature
* Omelets cook quickly, so have all ingredients ready.
* Begin with a heated nonstick omelet pan or skillet
* Don't overcook the omelet

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