Ingredients
- 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 ounces bay shrimp
- 3 parsley springs
*Note: Large avocados are recommended for this recipe. If using smaller or larger sized avocados, adjust the quantity accordingly.
Directions
Beat together eggs, parsley, 3/4 of the lemon juice, salt, and hot pepper sauce; reserve. Gently toss avocado with remaining lemon juice; reserve. Heat butter in an omelet pan. (Use a large omelet pan for four or more servings). Pour egg mixture into pan.
Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under until set, but still moist on top. Scatter reserved avocado and shrimp over omelet. Fold omelet in half; heat another minute or two. Slide omelet onto a warmed serving plate; garnish with parsley springs, if desired.
To serve, cut omelet into wedges
By Connie from Cotter, AR
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