2 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1/2 teaspoon of salt
1 dash of black pepper
1 cup of whole milk, skimmed
4 eggs, separated
Shrimp Sauce:
2 tablespoons of green bell pepper, chopped
1/4 cup of chopped parsley
2 tablespoons of butter or margarine
1/2 cup of tomato sauce
1/2 cup of water
1/2 teaspoon of salt
1 tablespoon of finely chopped onion
200g cooked and drained shrimp
2 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1/2 teaspoon of salt
1 dash of black pepper
1 cup of whole milk, skimmed
4 eggs, separated
Shrimp Sauce:
2 tablespoons of green bell pepper, chopped
1/4 cup of chopped parsley
2 tablespoons of butter or margarine
1/2 cup of tomato sauce
1/2 cup of water
1/2 teaspoon of salt
1 tablespoon of finely chopped onion
200g cooked and drained shrimp
Melt the butter
Combine the flour, salt, and black pepper
Add the milk and cook, stirring until thickened and smooth
Beat the egg whites until stiff with 1 dash of salt
Without washing the blender bowl, beat the yolks slightly and add to the milk mixture
Add the egg whites in two stages (this makes the omelet lighter)
Place in a shallow, non-stick skillet, approximately 23cm in diameter
Bake in a hot oven for 15 minutes or until lightly browned and puffed
Cut into portions and serve (1 portion = 169 calories)
Serve with the following sauce:
Cook the green bell pepper and parsley in butter for about 5 minutes
Add the tomato juice, water, salt, onion, and shrimp
Cover and cook slowly for about 15 minutes
Serves 4 (1 portion = 113 calories).
