Don't you love it when you find something so good you keep trying to find new ways to use it? Right now that is smoked olive oil from The Smoked Olive company. I'm not sure how they smoke it (I asked and they're not saying) but the flavor is incredible. Whatever you add to it tastes like it just came off a grill or smoker.
Shrimp, Tomato and Avocado Omelet
Serves 1
1/4 pound large shrimp, peeled and deveined
1 teaspoon Smoked Olive Oil, divided
2 large eggs*
11/2 teaspoons water
1/2 teaspoon fresh thyme leaves
1 ripe tomatoes, sliced
1/2 avocado, sliced
1 thick slices French or Italian bread, toasted
Garnish: fresh crack black pepper and thyme sprigs
In a large non-stick sauté pan over medium-high heat, sauté shrimp in 1/2 teaspoon oil, 2 to 3 minutes or until just cooked through. Remove and set aside, keeping warm.
Whisk together eggs, water and thyme. Brush pan with remaining oil and add the egg mixture. Gently stir with a spatula until eggs are almost set; spread eggs out and cook until set. Place tomato, avocado and shrimp on one side of the omelet; fold other side over and slide omelet onto toasted bread. Serve immediately.
* 1/2 cup egg substitute may be used in place of whole eggs.
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Posted by: Account Deleted | 03/16/2012 at 01:52 AM