Remoulade Shrimp Omelet

5 large egg whites
1 large egg
1 tbsp unsalted butter, melted
2 finely chopped green onions, divided
1 Garlic clove, minced
1 tsp finely chopped parsley
1 tsp Extra Virgin Olive Oil
4 tbsp Crosse & Blackwell Zesty Remoulade Sauce
12 medium cooked, peeled, shrimp
Freshly Ground Black Pepper to taste
Sea Salt to taste

1) In a medium bowl beat the egg whites and egg thoroughly and add 1 tablespoon of melted butter, half of the green onions, minced garlic, and parsley; mix lightly.
2) Add 1 tsp olive oil to a nonstick skillet and roll it around to coat bottom and sides of skillet. Add the egg mixture, increase the heat slightly and roll the mixture as it cooks. Decrease the heat, and continue to cook.
3) Meanwhile, combine the Remoulade Sauce and shrimp.
4) As the softness disappears, add the Remoulade Sauce and shrimp onto half the omelet.
5) Fold omelet in half and invert onto warmed plate with a quick flip of the wrist. Cut in half or into quarters. Sprinkle with remaining green onions.
6) Serve with homegrown sliced tomatoes, whole-wheat toast and jelly.
Serves 2.


Number of Servings: 2

Recipe submitted by SparkPeople user CHUCKLES07.