This shrimp and egg dish is a special treat to wake up your taste buds and power up your brain for the busy day ahead. Enjoy with a side of fresh melon, and you're off to a great start. SERVES 2
1 tablespoon olive oil
1/4 onion, minced
1 cup small cooked shrimp
1 teaspoon minced fresh dill
1 teaspoon dried basil
2 cooked artichoke hearts, fresh or canned (packed in water)
Heat the oil in an 11 inch or (28 centimetre) nonstick pan over medium heat. Add onion and saute until tender for five minutes.
In a medium bowl, beat the eggs until frothy. Pour into pan with sauteed onions. Add shrimp, dill, and basil and mix thoroughly until eggs are wet but not completely cooked. Stir in artichoke hearts and finish cooking.