* Percent Daily Values are based on a 2000 calorie diet.
Yield: 2
Ingredients:
1teaspooncoconut oil
1teaspoongingerminced
4green onionschopped (I use both the white and green parts)
5medium-sizeshrimppeeled, deveined, and halved lengthwise
5medium-size scallops
2whole eggs
2egg whites
white pepperto taste
2teaspoonsEarth Balance butter substituteor raw organic butter
1/2cupbean sprouts
1chivechopped
1grapefruithalved (optional)
Directions:
In a skillet, heat oil over medium heat. Add ginger and green onions, and sauté for 1 minute.
Add shrimp and scallops, and cook for 1 more minute. Set aside.
In a small bowl, whisk eggs and egg whites, and season with pepper.
Heat a medium skillet over medium heat and lightly coat with Earth Balance butter substitute or butter. Pour eggs into the skillet. Lift edges frequently to allow uncooked portion to flow underneath. Flip the omelet over and finish cooking, approximately 1 minute.
Transfer eggs to a plate, top with cooked seafood and with bean sprouts. Garnish with chives. May serve with half a grapefruit.
Notes:
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