Breakfast Shrimp Omelet With Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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It normally take me 4 or 5 eggs to make a omelet. not 3 as i been reading. but that me! good recipes Ingredients:
1 1/2 teaspoons each of butter and vegetable oil |
3 beaten eggs |
l/4 cup diced avocado (for low carbers - no more than this) |
l/4 cup diced tomatoes |
fresh lemon wedge |
3-4 ounces cooked bay shrimp |
1- 1/2 tablespoons sour cream |
chopped fresh parsley for garnish |
Directions:
1. 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!
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