Monday, June 8, 2009

Shrimp and Avocado Omelet from Diva-Annie

This was served for breakfast at Diva-Annie's April 2008 Garden Day.
Absolutely delicious.

Shrimp / avocado omelet
1 tbsp butter
2 eggs
3-4 cooked shrimp chopped
1/3 cup grated cheese
1/4 ripe tomato diced
1/4 ripe avocado diced
1 tablespoon chopped cilantro
salt and pepper to taste
I also added sauted mushrooms
this makes 1-2 servings so it was multiplied several times
In small bowl toss tomato, avocado, cilantro, season with salt and pepper and set aside.
Beat eggs in small bowl till combined. Over med high heat melt butter in 6-8 inch skillet till it bubbles but not brown, tilt skillet to coat pan.
Pour eggs into skillet, tilt and shake pan to cook eggs, as they begin to firm up add the shrimp, mushrooms, and cheese on half the eggs, when eggs cooked fold the other half over the filling. Cook to desired browness on bottom by lifting a corner. Slide omelet onto warmed plate top with tomato avocado mixture and serve.

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