When California Avocado season arrives each year, I rush to include the superfood in as many dishes as I can dream up. But for me, nothing can beat the combination of avocados and eggs. While I usually take the easy route by serving a couple of slices of California Avocado alongside a pair of sunny side-up eggs, weekend brunching calls for something slightly more upscale.
When I say upscale, I don’t mean slaving over the stove for hours. After all, weekend brunching is about relaxing and enjoying the company of family and friends. Instead, I pull out a couple of ingredients, namely bay shrimp and goat cheese, that wouldn’t typically grace my weekday breakfasts and pull off a luxuriously simple and delicious omelet.
Since the chopped heart-healthy California Avocado adds creaminess (and “good” fats!) with every forkful, only a small amount of goat cheese is needed. Just enough for a touch of tanginess, which balances well with the shrimp and eggs.
My omelet-making education started in a rather auspicious way years ago. I had the opportunity to learn the tricks of the omelet trade from the gentleman who still holds the Guinness world record for making the most omelets in 30 minutes (427 of them!) His tips? Start with a hot pan and keep things moving by pushing the cooked edges of the omelet back to allow the uncooked middle portions to run onto the pan. Works like a charm!
Once the center of the omelet is set, arrange the bay shrimp, avocado and goat cheese over one half of the omelet. Fold the other half over top and slide the omelet onto a cutting board. Cut the omelet in half and serve it up on two plates. To make more than two servings, just double or triple the ingredients and repeat the process.
California Avocado and Shrimp Omelet Recipe
- 4 eggs
- 1/4 cup water
- Cooking spray
- 1/4 tsp. kosher salt
- 1/4 tsp. ground pepper
- 1/2 cup bay shrimp, cooked
- 1/2 Fresh California Avocado, peeled, seeded and chopped
- 1 Tbsp. soft goat or chevre cheese
- 1 Tbsp. minced flat-leaf parsley, optional
- In a medium bowl, whisk together the eggs and water until combined.
- Heat a medium nonstick skillet over medium-high heat and lightly coat with cooking spray.
- Add the eggs to the skillet and cook until the edges begin to set. Gently lift the edge of the omelet with a heatproof rubber spatula and tilt the pan to allow the uncooked egg mixture to run into the bottom of the pan. Continue to do this as the omelet cooks and season with salt and pepper.
- Top half of the omelet with the shrimp and chopped avocado. Crumble the goat cheese over top.
- With the spatula, loosen the omelet from the pan and fold it in half. Slide it onto a cutting board. Cut the omelet in half and serve on two plates.
- Garnish with parsley, if desired and serve warm.