California Avocado and Shrimp Omelet

HomeRecipesMeals & DishesBreakfastCalifornia Avocado and Shrimp Omelet

Nutrition Facts

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Nutrition information
per serving

Calories 540

Total Fat 42g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 745mg

Sodium 670mg

Total Carbs 0g

Dietary Fiber 0g

Total Sugars 0g

Protein 31g

Potassium 0mg

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Serves: 24

Ingredients
Instructions

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 sprigs

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 onto a warmed serving plate; garnish with parsley sprigs.
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.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.