CALIFORNIA AVOCADO AND SHRIMP OMELET

CALIFORNIA AVOCADO AND SHRIMP OMELET

Ingredients for 4 Servings

1 Dozen eggs
1/4 cup Chopped parsley
4 tbsp Lemon juice, divided
1/2 tsp Salt
1/4 tsp Hot pepper sauce
2 California Avocados (1 pound), diced
3 tbsp Butter
6 oz Bay shrimp
6 Parsley sprigs

Procedure:

1. Beat together eggs, parsley, 3 tablespoons lemon juice, salt, and hot pepper sauce; reserve.
2. Gently toss avocado with remaining 1 tablespoon lemon juice; reserve.
3. Heat butter in a large omelet pan.
4. Pour egg mixture into pan.
5. Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top.
6. Scatter reserved avocado and shrimp over omelet.
7. Fold omelet in half; heat another minute or two.
8. Slide onto a warmed serving plate; garnish with parsley sprigs.
9. To serve, cut omelet into four wedges.
10. Nutrition Information per Serving: 540 calories, 42g of fat, 745mg of cholesterol, 670mg of sodium, and 31g of protein.
11. Courtesy of California Avocado Commission - www.avocado.org

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