California Avocado and Shrimp Omelet

Nutrition Facts

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

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
  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.

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.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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