James's
Shrimp Tex Mex Omelet
12 eggs
1/4 cup chopped parsley
4 tablespoons lemon juice, divided
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
2 California avocados (1 pound), diced
3 tablespoons butter
6 ounces (3/4 cup) bay shrimp
6 parsley sprigs
1. Beat together eggs, parsley, 3 tablespoons lemon juice, salt, and hot pepper
sauce; reserve.
2. Gently toss avocado with remaining 1 tablespoon lemon juice; reserve.
3. 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.
4. 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.
5. To serve, cut omelet into four wedges.