Shrimp And Avocado Omelet
From wolfpackjack 16 years ago
- 12 minutes to make
- Serves 1
Tender shrimp and smooth, creamy avocado balance the light sweet acidity of fresh tomato of this simple, yet elegant omelet. Serve alongside fresh cut fruit and roasted red potatoes, or in the southern mode, with some good ole grits.
Ingredients
- 1 Tbsp butter (or 2 tsp if using a non-stick skillet) shopping list
- 2 eggs shopping list
- 3 or 4 cooked shrimp, chopped roughly shopping list
- 1/3 cup grated cheese (medium cheddar or Monterey jack) shopping list
- 1/4 red ripe tomato, diced shopping list
- 1/4 ripe avocado, diced shopping list
- 1 tablespoon chopped fresh cilantro (optional) shopping list
- sea salt & freshly ground black pepper to taste shopping list
- Tip: If you are cooking for more than one person, make multiple 2-egg omelets and keep the finished ones (without the topping) on warmed plates in a 200°F oven until ready to serve. shopping list
How to make it
- Prepare shrimp, cheese, tomato, avocado, and cilantro prior to cooking. If desired, place serving plate in the oven at 200°F to warm.
- In a small bowl, toss tomato, avocado and optional cilantro. Season to taste with salt and pepper. Set aside.
- Beat the eggs in a small bowl just until the whites and yolks are combined, but not long enough to become frothy.
- Over medium-high heat, melt butter in a 6–8-inch skillet until just after it bubbles but does not brown. Tilt skillet to spread butter evenly around and up sides.
- Pour the eggs in the hot skillet, tilting and shaking the pan gently with one hand while stirring the eggs gently with a regular fork held flat with the other hand.
- When the eggs begin to firm up, add the shrimp and cheese in a line along the center third of the omelet.
- Immediately use the fork to fold one side then the other up over the center filling, tilting the pan to help you "roll" it into a loose cylinder.
- Cook another 10–30 seconds, depending on how brown you prefer the bottom (check for brownness by lifting a corner).
- Slide omelet onto a warmed plate, top with tomato avocado mixture and serve.
The Rating
Reviewed by 4 people-
Man Oh Man. I definitely gotta try this one!!!!! Got my 5.
gingerlea
in Tampa loved it
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sounds very good, i will probably throw some onion and jalapeno in. i don't know how to cook or eat without onions.
cheryilyn
in Salem loved it
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I liked this a lot, my first shrimp omelet! Just thought the avocado salsa needed acidity and a little lime juice did the trick :) Added a review to the IMI ---------> more
mommyluvs2cook
in Santa Fe loved it
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