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California Avocado and Shrimp Omelet

California Avocado and Shrimp Omelet

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ingredients

Serving Size: 24

6 Eggs
2 Tbsp. chopped parsley
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/8 tsp. hot pepper sauce
1 ripe Fresh California Avocado, diced
1 1/2 Tbsp. butter
3 oz. bay shrimp
3 parsley sprigsLarge avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Instructions

  1. Beat together eggs, parsley, 3/4 of the lemon juice, salt, and hot pepper sauce; reserve.
  2. Gently toss avocado with remaining lemon juice; reserve.
  3. Heat butter in an omelet pan.(Use a large omelet pan for four or more servings.)
  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 wedges.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information per Serving: 540 calories, 42g of fat, 745mg of cholesterol, 670mg of sodium, and 31g of protein.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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