Avocado and Shrimp Omelet
Instructions:
- 1 1/2 teaspoons each of butter and peanut oil or vegetable oil
- 3 beaten eggs
- l/4 cup diced avocado
- l/4 cup diced tomatoes
- Fresh lemon wedge
- 3-4 ounces cooked Bay shrimp
- 1-2 tablespoons sour cream
- Chopped fresh parsley for garnish
- Heat the egg pan over moderate heat.
- While the pan heats, beat the eggs in a small mixing bowl with a wire whip until blended but not frothy
- Combine avocado, tomatoes and squeeze of fresh lemon in a small bowl
- When the pan is hot enough to sizzle a drop of water, add the butter and oil
- When the butter stops foaming, whip the eggs a couple of times and pour into the pan
- Let the pan sit until the eggs begin to cook around the edges
- Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
- Repeat this process until the top is thickening and very little liquid egg remains
- Spoon the shrimp and avocado mixture across the bottom of the omelet and add a little salt and pepper if desired
- Fold the omelet in half and slide onto plate. If serving two, divide the omelet before plating
- Top with sour cream and a sprinkle of parsley