SHRIMP SCRAMBLE
This is a real nice brunch dish, or good for lunch or a light dinner. The recipe calls for a can of shrimp but I usually use frozen (thawed) cooked shrimp, coarsely chopped.
Provided by Hey Jude
Categories Breakfast
Time 16m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs with milk in a bowl.
- Add shrimp, salt, pepper and mustard and stir.
- Toast the muffins, butter them and keep them warm.
- In a skillet over medium heat, melt 1 tablespoon of butter.
- Add egg mixture and cook, stirring lightly with a fork.
- When eggs are set and creamy, spoon them over the toasted muffin halves and serve immediately.
Nutrition Facts : Calories 349.9, Fat 12.2, SaturatedFat 4, Cholesterol 549.3, Sodium 1120.8, Carbohydrate 26.8, Fiber 2, Sugar 2.8, Protein 31.5
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