Thursday, July 17, 2008

Avocado & Shrimp Omelet

12 eggs
1/4 c. chopped fresh parsley
4 tbl lemon juice, divided
1/2 tsp salt
1/4 tsp hot pepper sauce
2 avocados, peeled, pitted & diced
6 oz small cooked shrimp

Beat eggs, parsley, 3 tbl lemon juice, salt and hot pepper sauce. Set aside.

Gently toss the avocado with the remaining 1 tbl lemon juice. Set aside.

Spray a large omelet pan or skillet with cooking spray and heat over medium heat. Pour in egg mixture. Lifting edges of omelet to allow egg to run under and tilting the pan, cook the omelet until set but still moist on top.

Scatter avocado and shrimp over the top of the omelet. Fold omelet in half and heat 1-2 minutes. Slide onto serving plate and cut into 4 wedges.

4 servings

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