One of the recipes from the Windsor Pilates Win-in-10 pages is a Shrimp & Tomato Omelet. They make theirs with 1/2 cup egg substitute, 2 ounces chopped cook shrimp, and 1 chopped tomato. I used 1 whole egg, 2 egg whites, 3 jumbo shrimp (2 oz.) and didn’t have a fresh tomato on hand, so substituted 3 tablespoons of canned organic diced tomatoes. It was very satisfying and the shrimp made it more filling than my usual egg combos.
I’ll be eating these eggs for three breakfasts until the shrimp is gone. And as soon as I can find my receipt from buying groceries (grrrr!), I’ll let you know the cost of this meal. My photography is getting worse rather than better, so I don’t have a photo of this dish. I realized this morning that we have not had sunshine here even one time while I was taking food photos. It’s so dark and dreary, I’ll be glad when this winter is over.
14 Months to 50 