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…

Our usual weekday breakfast pattern at home is a bowl of cereal for my daughter, coffee picked up from the gas station on the way to work for hubby and me. Our weekend ritual is bed till ten and delicious deep-fried tofu at a nearby dimsum house by eleven.

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

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

In an omelet pan or wide skillet, heat the sunflower oil.
Deep-fry strips of leek until golden brown. Remove and drain on a paper towel. Set aside.
Add the other sliced leeks and stir-fry for around 3 minutes.
In a bowl, combine cornstarch and salt. Toss in shrimp to fully coat.
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.

TIPS:
1) Omelet can be divided and prepared in six individual batches after vegetables have been sauteed.
2) My zucchini and cheese omelet makes a heart-friendly breakfast item!