Breakfast Shrimp Omelet With Avocado
From cuzpat 15 years agoIngredients
- 1 1/2 teaspoons each of butter and vegetable oil shopping list
- 3 beaten eggs shopping list
- l/4 cup diced avocado (for low carbers - no more than this) shopping list
- l/4 cup diced tomatoes shopping list
- Fresh lemon wedge shopping list
- 3-4 ounces cooked Bay shrimp shopping list
- 1- 1/2 tablespoons sour cream shopping list
- Chopped fresh parsley for garnish shopping list
How to make it
- 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 for two, divide the omelet into wedges before plating for more servings Top with dollop of sour cream and a sprinkle of parsley Great job!
The Rating
Reviewed by 7 people-
I make something similar and this is delicious. I only wish shrimp weren't so expensive here and I'd have it more often. Had a friend visiting from the US a while back and he had your egg problem. He swears the eggs are just smaller. Pretty soon we'r...more
elgourmand in Apia loved it
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A good breakfast to have!
superfoodman in Metropolis loved it
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Five forky! wish i saw this before today! oh well there is tomorrow!
goodeat in Benton loved it
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