Teriyaki Omelet

I had some shrimp and pineapple left over from dinner and decided it needed some bacon and eggs to make a delicious breakfast.

Ingredients:

• 2 Eggs
• 4 Egg Whites
• 1 ounce Shrimp, Cooked and Chopped
• 4 Slices Center Cut Bacon, Cooked Crispy and Chopped
• 2 ounces Fresh or Canned Pineapple, Chopped
• 2 tablespoons of Teriyaki Sauce, 50 Calories or Less for All

Directions:

1. Mix together shrimp, bacon, pineapple and Teriyaki sauce.  Cover loosely and heat at 50% power in microwave for about 20 seconds, just to warm and blend flavors
2. Heat a 10” skillet that has been sprayed with non stick spray to medium high
3. Whisk together the eggs and egg whites in a bowl until fluffy and pour into the pan
4. Cook until eggs are about 90% set about 2-4 minutes depending on pan and stove
5. Add shrimp, pineapple, bacon mixture to 1/2 of the eggs
6. With a spatula, flip the other half over the mixture and continue cooking until the eggs are set, another minute or two at most
7. Remove to a plate, cut in half, serve and enjoy
8. You can drizzle the plate with a bit of the Teriyaki sauce for looks and more flavor.  Be sure to add this to your calorie totals

Nutrition:  Makes 2 servings, each with approximately

• 175 calories and
• 21.7 grams protein