Shrimp newburg omelets^

4 servings

Ingredients

Quantity Ingredient
Fast & Healthy 12-94
Carolyn Shaw 8-95
SAUCE
2 tablespoons Flour
½ teaspoon Salt
1⅓ cup Skim milk
1 tablespoon Dry sherry
1 teaspoon Margarine or butter, if
Desired
OMELETS
1½ cup Egg Beaters
3 tablespoons Water
1 teaspoon Dried dill weed
¼ teaspoon Salt
⅛ teaspoon Pepper
FILLING
2 teaspoons Olive oil
1½ cup Slice fresh mushrooms
8 ounces Shelled deveined uncooked
medium Shrimp
1 small Red bell pepper, cut in thin
Strips
1 tablespoon Lemon juice

Directions

Sauce: In medium saucepan, combine flour and ½ ts salt. Gradually stir in milk; cook and stir over medium heat until bubbly and thickened. Remove from heat, stir in sherry and butter. Cover; keep warm.

Omelets: In small bowl, combine omelet ingredients; mix well. Spray small nonstick skillet with Pam. Heat over medium-high heat until hot. Add ¼ of egg mixture to skillet. Cook 1½-2 minutes or until set. With pancake turner, loosen edge of omelet; gently shake pan and slide out onto serving plate. Repeat with remaining egg mixture.

Filling: Heat oil in medium nonstick skillet until hot. Add mushrooms, shrimp and bell pepper; cook 3-4 minutes or until shrimp turns pink.

Add lemon juice; cook an additional 1 minute.

to serve, top each omelet with ¼ of the shrimp mixture and 1 tablespoon sauce. Fold omelets in half over mixture; top each with ¼ cup sauce. If desired, sprinkle with paprika, chopped fresh parsley or dill weed. 4 servings.

Per serving: 170 cal., 20 g protein, 11 g carb., 1 g fiber, 4 g fat, 82 mg chol., 670 mg sodium, 480 mg potassium, 2 ½ lean meat and 2 vegetable exchanges.

Submitted By CAROLYN SHAW On 09-05-95

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