1/2 cup cooked, peeled and deveined raw shrimp
2 tablespoons low-fat OR fat-free sour cream
2 tablespoons low-fat OR fat-free mayonnaise
1 tablespoon chopped chives
1 tablespoon chopped onions
2 tablespoons butter, margarine OR low-fat oleo
1/2 cup cheddar cheese, shredded
* Chef Geoffrey Michael's Spicet Seasoning (to taste)
Whip all ingredients except shrimp, cheese and butter.
Melt butter over medium heat in a non-stick skillet; add egg mixture and cook slowly until halfway done.
Place shrimp and half of cheese on omelet; continue cooking until egg is half cooked.
Fold in half and top with remaining cheese, cooking until cheese is melted.
No Nutritional Information Available