Shrimp Avocado Omelet

Be careful "prepping" the fresh avocados for this Shrimp Avocado Omelet!

First remove the stem. Use a sharp knife. I said---be careful!

Slice the avocado in half by turning the fruit on the knife blade.

Twist the avocado to separate into halves. Use a spoon to remove the pit. Scoop the pulp out with the spoon.

Although avocado is high in fat, so long as you limit the amount (portion) of the avocado, this recipe is fine for low carb weight loss folks.

Of course, no potatoes. Try a couple pieces of fruit as an appropriate accompaniment.

Preparation Time: 8 minutes. Servings: 2

Ingredients:

Instructions:

Heat the egg pan over moderate heat.
While the pan heats, beat the eggs in a small mixing bowl with a wire whip until blended but not frothy
Combine avocado, tomatoes and squeeze of fresh lemon in a small bowl
When the pan is hot enough to sizzle a drop of water, add the butter and oil
When the butter stops foaming, whip the eggs a couple of times and pour into the pan
Let the pan sit until the eggs begin to cook around the edges
Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
Repeat this process until the top is thickening and very little liquid egg remains
Spoon the shrimp and avocado mixture across the bottom of the omelet and add a little salt and pepper if desired
Fold the omelet in half and slide onto plate. If serving for two, divide the omelet into wedges before plating for more servings
Top with dollop of sour cream and a sprinkle of parsley

Great job!