Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 256.3
- Total Fat: 12.2 g
- Cholesterol: 535.3 mg
- Sodium: 444.1 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.7 g
- Protein: 29.1 g
View full nutritional breakdown of Shrimp & Eggs calories by ingredient
Shrimp & Eggs
Submitted by: FANGFACEKITTYIntroduction
I copied this recipe from a mystery by Diane Mott Davidson. Her recipes are YUM!Add salt to your taste (not included in nutritional values) I copied this recipe from a mystery by Diane Mott Davidson. Her recipes are YUM!
Add salt to your taste (not included in nutritional values)
Number of Servings: 3
Ingredients
-
1/4 cup leeks, chopped, white part only
1/3 cup tomatoes, chopped
1 tsp extra virgin olive oil
6 large eggs
1/4 tsp ground black pepper
1 cup shrimp, peeled, deveined & cooked
3 oz fat free cream cheese, cut into 1/4 inch cubes
Directions
1. Preheat oven to 400 degrees
2. In an oven proof skillet saute EVOO, leeks & tomatoes, about 5 minutes until leek is softened
3. Add eggs & pepper; cook over medium low heat stirring occasionally to prevent browning, until eggs have almost congealed but still have some liquid left
4. Add shrimp & cream cheese, stir to mix
5. Bake in oven for about 10 minutes, until cream cheese is softened & eggs are completely congealed
Serving Size: makes 3 servings (divide into thirds)
Number of Servings: 3
Recipe submitted by SparkPeople user FANGFACEKITTY.
2. In an oven proof skillet saute EVOO, leeks & tomatoes, about 5 minutes until leek is softened
3. Add eggs & pepper; cook over medium low heat stirring occasionally to prevent browning, until eggs have almost congealed but still have some liquid left
4. Add shrimp & cream cheese, stir to mix
5. Bake in oven for about 10 minutes, until cream cheese is softened & eggs are completely congealed
Serving Size: makes 3 servings (divide into thirds)
Number of Servings: 3
Recipe submitted by SparkPeople user FANGFACEKITTY.
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