Tania Ortiz

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Shrimp Omelette with Avocado

30 mins
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Simple and elegant omelette that combines the delicious flavor of the shrimp, the softness of the avocado and a light sweet acid touch of fresh tomato, for a super special breakfast.
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1 portion
  • 1/4 tomatoes, diced
  • 1/4 avocados from Mexico, diced
  • 1 tablespoon fresh coriander, chopped (optional)
  • 1/8 teaspoons sea ​​salt
  • black pepper, freshly ground
  • 2 eggs
  • 1 tablespoon butter
  • 3 shrimps, cooked and chopped
  • 1/3 cups cheddar cheese, or Monterrey jack, gratin


Stir tomato, avocado and cilantro in a small bowl, season with salt and pepper. Lay aside.
Beat the eggs in another bowl, until the whites and yolks are perfectly mixed, without getting to foam.
Melt the butter in a pan (Teflon preferably) over medium-high heat, until it bubbles but does not turn brown. Tilt the pan to spread the butter evenly.
Pour the eggs into the hot pan. Tilt and move the pan gently with one hand and with the other stir the eggs vigorously with the palm of a fork allowing the raw egg to reach all sides of the pan and cook.
When the eggs are firm and there is nothing raw, add the shrimp and cheese, spread from the center in a third of the egg omelet. Fold immediately with the fork each side of the omelette until it covers the center. Tilt the pan to help roll the omelet in a cylinder (loosely). Cook 10 to 30 seconds, depending on how golden the base prefers (check by lifting a fork with the fork).
Slide the tortilla on a plate and put the avocado and tomato mixture on top.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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