This recipe is provided through theÂ courtesy of Mimiâ€™s Cafe
Preparation time: 15 minutes
Shrimp, artichoke, and feta omelet
1 tablespoon butter
Â½ 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
Â¼ cup chopped artichoke hearts, drained
3 tablespoons crumbled Feta cheese, divided
Â¼ cup cream
2 teaspoons tomato paste
1 teaspoon minced parsley
In a small non-stick skillet, melt butter over medium heat.Â Add the garlic, shrimp, salt and pepper.Â Cook, stirring, aboutÂ one minute or until shrimp is almost cooked through.Â Add the tomato and cookÂ one minute longer.
Pour the egg over the shrimp mixture and cook about 2 minutes or until eggs are set.Â (Use a spatula to push any uncooked egg around and under the center cooked portion, to insure even cooking).Â When eggs are set, sprinkle chopped artichoke and 1 tablespoon of the Feta cheese across the center of omelet.Â Fold sides over center and cook 30 seconds on each side, turning once.
Slide omelet onto warm serving plate.Â Wipe the skillet clean with a damp paper towel.Â Heat the cream in the same skillet and stir in tomato paste until well blended.Â Pour the warm cream sauce over omelet and sprinkle with remaining Feta cheese and minced parsley.Â Serving suggestion:Â 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,Â andÂ some citrus slices on the side.