Scrambled Eggs with Prosciutto, Shrimp & Mushrooms

Scrambled Eggs with Prosciutto, Shrimp & Mushrooms

adapted from Bon Appetit December 1997

If you do not have any leftover poached shrimp. Add raw chopped shrimp after the eggs cook for about 2 minutes. Continue cooking for another 3-4 minutes before adding the prosciutto.

Makes 2 servings                                                    0 WW Blue points / serving

Cooking spray

1/4 lb. fresh mushrooms

2 scallions, white part only, chopped

4 oz. poached shrimp, chopped large

4 large eggs

2 Tbsp. fat free milk

2 slices lean prosciutto, chopped

1 ounce smoked salmon, cut into strips (optional)

1 tsp. chopped parsley (optional)

1. In a small frying pan coated in cooking spray, saute the mushrooms and scallions until tender, about 10 minutes.
2. Whish the eggs with the milk.
3. In a medium skillet coated with cooking spray, slowly cook the eggs until beginning to set about 4 minutes.
4. Add the shrimp and prosciutto; continue to cook to desired consistency and the shrimp and prosciutto are heated through.
5. Serve on plate surrounded by mushrooms and topped with slices of smoked salmon and chopped parsley if using.

Enjoy!