Where Local and Global Appetites Collide

Mimi’s Cafe Omelet Recipe

This recipe is provided through the courtesy of Mimi’s Cafe
Serves: 1
Preparation time: 15 minutes

Shrimp, artichoke, and feta omelet
1 tablespoon butter
½ teaspoon minced garlic
3 ounces (1/3 cup) diced raw shrimp
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons seeded, diced tomato
3 large eggs, beaten
¼ cup chopped artichoke hearts, drained
3 tablespoons crumbled Feta cheese, divided
¼ cup cream
2 teaspoons tomato paste
1 teaspoon minced parsley
In a small non-stick skillet, melt butter over medium heat.  Add the garlic, shrimp, salt and pepper.  Cook, stirring, about one minute or until shrimp is almost cooked through.  Add the tomato and cook one minute longer.
Pour the egg over the shrimp mixture and cook about 2 minutes or until eggs are set.  (Use a spatula to push any uncooked egg around and under the center cooked portion, to insure even cooking).  When eggs are set, sprinkle chopped artichoke and 1 tablespoon of the Feta cheese across the center of omelet.  Fold sides over center and cook 30 seconds on each side, turning once.
Slide omelet onto warm serving plate.  Wipe the skillet clean with a damp paper towel.  Heat the cream in the same skillet and stir in tomato paste until well blended.  Pour the warm cream sauce over omelet and sprinkle with remaining Feta cheese and minced parsley.  Serving suggestion:  serve with hash brown potatoes.

My suggestion: To make it less fattening, I suggest adding a 4th egg and making it serve 2 people. Serve with whole grain toast, sugar-free jam, and  some citrus slices on the side.

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