Lynn's Shrimp Avocado Omelet
1 doz eggs
1/4 cup chopped parsley
4 tbl lemon juice, divided
1/2 tsp salt
1/4 tsp hot pepper sauce
2 x California Avocados (1 pound), diced
3 tbl butter
6 oz (3/4 cup) bay shrimp
6 x parsley sprigs
Method :
Beat together eggs, parsley, 3 tablespoons lemon juice, salt, and hot pepper
sauce; reserve. Gently toss avocado with remaining 1 tablespoon lemon juice;
reserve. Heat butter in a large omelet pan. 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
four wedges.