Shrimp and Avocado Omelette
A simple and elegant omelette that combines the delicious flavor of shrimp, the creaminess of avocado, and a slight sweet and tangy touch of fresh tomato, for a super special breakfast.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
- 1/4 tomatoes, diced
- 1/4 Avocados from México, diced
- 1 tablespoon fresh cilantro, chopped (optional)
- 1/8 teaspoons sea salt
- black pepper, freshly ground
- 2 eggs
- 1 tablespoon butter
- 3 shrimp, cooked and chopped
- 1/3 cups cheddar cheese, or Monterey Jack, melted
Preparation
30 mins
0 mins
Low
- Stir the tomato, avocado, and cilantro in a small bowl, season with salt and pepper. Set aside.
- Beat the eggs in another bowl until the whites and yolks are perfectly mixed, without frothing.
- Melt the butter in a skillet (preferably non-stick) over medium-high heat until it bubbles but does not brown. Tilt the skillet to spread the butter evenly.
- Pour the eggs into the hot skillet. Tilt and gently move the skillet with one hand and with the other, vigorously stir the eggs with the palm of a fork, allowing the raw egg to reach all sides of the skillet and cook.
- When the eggs are firm and no raw egg remains, add the shrimp and cheese, spreading from the center to one-third of the egg tortilla. Immediately fold each side of the omelette with the fork to cover the center. Tilt the skillet to help roll the omelet into a cylinder (without tightening). Cook for 10 to 30 seconds, depending on how golden you prefer the base (check by lifting one edge with the fork).
- Slide the tortilla onto a plate and place the avocado and tomato mixture on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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