You can cook with confidence and style
Be careful "prepping" avocados.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.Shrimp & Avocado Omelet
Preparation Time: 8 minutes. Servings: 1-2
Cooking Conversion Table
Ingredients:
1 1/2 teaspoons each of butter and peanut oil or vegetable oil
3 beaten eggs
l/4 cup diced avocado
l/4 cup diced tomatoes
Fresh lemon wedge
3-4 ounces cooked Bay shrimp
1-2 tablespoons sour cream
Chopped fresh parsley for garnish
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 two, divide the omelet before plating
Top with sour cream and a sprinkle of parsley
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