Shrimp And Avocado Omelet |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 1 |
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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) |
2 eggs |
3 or 4 cooked shrimp, chopped roughly |
1/3 cup grated cheese (medium cheddar or monterey jack) |
1/4 red ripe tomato, diced |
1/4 ripe avocado, diced |
1 tablespoon chopped fresh cilantro (optional) |
sea salt & freshly ground black pepper to taste |
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. |
Directions:
1. Prepare shrimp, cheese, tomato, avocado, and cilantro prior to cooking. If desired, place serving plate in the oven at 200°F to warm.
2. In a small bowl, toss tomato, avocado and optional cilantro. Season to taste with salt and pepper. Set aside.
3. Beat the eggs in a small bowl just until the whites and yolks are combined, but not long enough to become frothy.
4. 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.
5. 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.
6. When the eggs begin to firm up, add the shrimp and cheese in a line along the center third of the omelet.
7. 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.
8. Cook another 10–30 seconds, depending on how brown you prefer the bottom (check for brownness by lifting a corner).
9. Slide omelet onto a warmed plate, top with tomato avocado mixture and serve.
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