Shrimp and Avocado Omelette

Name: Shrimp and Avocado Omelette
Prep time: 30 min
Yield: 1
Ingredients: 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

Tania Alinka

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

Published: 11-02-2013

Preparation

30 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.