Shrimp Avocado Omelet

Shrimp Omelet With Avocado
Favorite Restaurant Seafood Breakfast Recipe

Preparation Time: 8 minutes. Servings: 2

1 1/2 teaspoons each of butter and vegetable oil
3 beaten eggs
l/4 cup diced avocado (for low carbers - no more than this)
l/4 cup diced tomatoes
Fresh lemon wedge
3-4 ounces cooked Bay shrimp
1- 1/2 tablespoons sour cream
Chopped fresh parsley for garnish

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 for two, divide the omelet into wedges before plating for more servings
Top with dollop of sour cream and a sprinkle of parsley