Breakfast Fit For a Queen

Here it was, Mother’s Day and I had leftover lobster from the night before.  This would work just as well with shrimp (thaw some frozen) or leftover fish.

It was delicious and the flavors the seafood, bacon and cheese sauce was decadent.

Ingredients:

• 1/2 cup Almond Milk
• 1/4 cup Light 3 Cheese Blend, Shredded
• 1/2 tablespoon Cornstarch
• 2 Pieces Laughing Cow Lite Creamy Swiss
• 1 Cooked Lobster Tail, Chopped
• 4 Slices Center Cut Bacon, Cooked and Crumbled
• 2 Eggs
• 4 Egg Whites

Directions:

1. To make the sauce combine the light shredded cheese and almond milk in a small non-stick saucepan over medium heat.  Stir frequently until cheese is melted into the almond milk
2. Slowly add the cornstarch, stirring constantly to avoid lumps
3. When blended then add the Laughing Cow light cheese, breaking it up into pieces as you stir constantly until it forms a nice, creamy sauce
4. To make the omelet whisk together the eggs and egg whites in a medium bowl
5. Pour into a skillet that has been sprayed with non-stick spray and on medium heat cook slowly, covering for about 3 minutes until eggs are 80% set
6. Add chopped lobster and crumbled bacon to 1/2 the eggs and flip the other side over to cover.  Cook for another 1-2 minutes until eggs are set
7. Remove omelet to a plate, cut in half and serve on 2 plates, topping each omelet with 1/2 the cheese sauce
8. Serve and enjoy

Nutrition:

Makes 2 servings, each with approximately

• 261 calories and
• 28.5 grams protein