Shrimp and Mushroom Omelet with Deep-Fried Leeks
Much has been said and written about breakfast being the most important meal of the day. Not only does this first meal refuels the body and breaks the 8-12 hour fast, it also helps with weight management efforts by preventing binge-eating and by curbing appetite later in the day. The problem is, in a toss up between drooling over food and drooling on sheets at 7AM, I’ll pick the latter. I love to sleep and and my answer to my family’s regular request for a decent plate of eggs and bacon in the morning? DREAM ON! I love them dearly but sorry, I need my full eight hours of sleep so I can continue to work a full-time job, to cook and wash dishes, to launder and iron their clothes, to clean and pick up after them…
Today, however, was a nice suprise for my beloved duo. My hubby and daughter pleasantly awakened to the inviting aroma of this delicious shrimp and mushroom omelet at 7 AM! And what roused me from my blankets? A full bladder. At 5 AM, I left my bed to meet the need to void and in the process was abandoned by sleep. I brewed myself some coffee, spiked the java with Stok, enjoyed the sunrise (it was very Folger’s commercial-like!) and went a-chopping.
Makes 6 Servings
Ingredients
6 large eggs
2 cups mushrooms, sliced
1 cup bean sprouts
1 lb raw jumbo shrimp, shelled and deveined
1 leek, trimmed and sliced
1/2 tsp salt
4 tbsps cornstarch
4 tbsps sunflower oil
1/2 cup additional leek, sliced to strips
3 tbsps water
Procedure
In a bowl, combine cornstarch and salt. Toss in shrimp to fully coat.
Meanwhile, heat around 1 each of sunflower oil in a wide skillet or pan. Deep-fry strips of leek until golden brown. Remove and drain on a paper towel. Set aside.
Spoon out oil from pan, leaving only around 2 tbsps oil. Add the other sliced leeks and stir-fry for around 3 minutes. Add coated shrimp to pan and stir fry until almost cooked through for around 2 minutes. Add the mushrooms and bean sprouts and stir fry for another 2 minutes.
Beat eggs lightly with the water. Pour egg mixture over sauteed vegetables. Cook until the egg is just set. Carefully turn omelet over once. Turn omelet out onto a clean board and divide into 6 servings. Garnish with deep-fried leeks. Serve hot.
TIP:
Omelet can be divided and prepared in six individual batches after vegetables have been sauteed.
Fish and Seafood Recipes in the Archive:
Spaghetti with Creme Fraiche and Smoked Salmon
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