California Avocado and Shrimp Omelet

California Avocado and Shrimp Omelet Recipe - Authentic American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This California Avocado and Shrimp Omelet is a delicious and nutritious dish that is perfect for breakfast, brunch, or even a light dinner. The combination of creamy avocado and tender shrimp makes for a flavorful and satisfying meal.

History

The California Avocado and Shrimp Omelet is a modern twist on the classic omelet, incorporating fresh ingredients and bold flavors. Avocados have long been a staple in California cuisine, and their creamy texture and rich flavor pair perfectly with the delicate taste of shrimp.

Ingredients

12 eggs
0.25 cup of chopped parsley
4 tbsp of lemon juice, divided
0.5 tsp of salt
0.25 tsp of hot pepper sauce
2 california avocados (1 lb (454 g)), diced
3 tbsp of butter
6 oz (170 g) of bay shrimp
6 parsley sprigs

How to prepare

In a bowl, beat together eggs, parsley, 3 tbsp of lemon juice, salt, and hot pepper sauce; set aside.
Gently toss avocado with the remaining 1 tbsp of lemon juice; set aside.
Heat butter in a large omelet pan.
Pour the egg mixture into the pan.
Cook over medium heat, lifting the edges and tilting the pan to allow the uncooked egg to run under, until the omelet is set but still moist on top.
Scatter the reserved avocado and shrimp over the omelet.
Fold the omelet in half and cook for another minute or two.
Slide the omelet onto a warmed serving plate and garnish with parsley sprigs.
To serve, cut the omelet into four wedges.

Variations

Add diced tomatoes or bell peppers for extra flavor and color.
Use cooked chicken or tofu instead of shrimp for a vegetarian option.
Top the omelet with salsa or avocado salsa for a spicy kick.

Cooking Tips & Tricks

Be sure to beat the eggs well to ensure a light and fluffy omelet.

- Use a non-stick pan to prevent the omelet from sticking.

- Cook the omelet over medium heat to prevent it from burning.

- Be gentle when folding the omelet to avoid breaking it apart.

Serving Suggestions

Serve this omelet with a side of fresh fruit or a mixed green salad for a complete meal.

Cooking Techniques

Be sure to cook the omelet over medium heat to prevent it from burning.

- Use a spatula to gently fold the omelet in half for a perfect presentation.

Ingredient Substitutions

Use cilantro or basil instead of parsley for a different flavor profile.

- Substitute olive oil for butter for a healthier option.

Make Ahead Tips

Prepare the avocado and shrimp ahead of time and store in the refrigerator until ready to use.

Presentation Ideas

Garnish the omelet with fresh herbs or a drizzle of hot sauce for a beautiful presentation.

Pairing Recommendations

Serve this omelet with a glass of orange juice or a mimosa for a refreshing beverage.

Storage and Reheating Instructions

Store any leftover omelet in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this California Avocado and Shrimp Omelet contains approximately 300 calories.

Carbohydrates

Each serving of this California Avocado and Shrimp Omelet contains approximately 5 grams of carbohydrates.

Fats

Each serving of this California Avocado and Shrimp Omelet contains approximately 20 grams of fat.

Proteins

Each serving of this California Avocado and Shrimp Omelet contains approximately 20 grams of protein.

Vitamins and minerals

This omelet is rich in vitamins and minerals, including vitamin C, vitamin E, potassium, and magnesium.

Alergens

This recipe contains eggs and shellfish (shrimp), which may be allergens for some individuals.

Summary

This California Avocado and Shrimp Omelet is a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

This California Avocado and Shrimp Omelet is a flavorful and nutritious dish that is perfect for any meal of the day. With fresh ingredients and bold flavors, this omelet is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for a California Avocado and Shrimp Omelet. It was a warm summer day and I was visiting my dear friend Maria in her cozy kitchen. Maria was known for her culinary skills and always had a new recipe up her sleeve to share with me.

As I entered her kitchen, the aroma of garlic and onions sizzling in the pan filled the air. Maria greeted me with a warm smile and a twinkle in her eye. "Today, I'm going to teach you how to make a delicious omelet with a California twist," she said, as she motioned for me to take a seat at the kitchen table.

Maria began by showing me how to prepare the shrimp. She explained that it was important to devein the shrimp and remove the shells before cooking them. She then seasoned the shrimp with a mixture of garlic, paprika, and salt, and sautéed them in a hot pan until they were pink and cooked through.

Next, Maria showed me how to prepare the avocado. She carefully sliced the ripe avocado in half and removed the pit. Using a spoon, she scooped out the flesh and sliced it into thin strips. She then drizzled the avocado slices with a squeeze of fresh lemon juice to prevent them from turning brown.

As the shrimp and avocado were cooking, Maria cracked a few eggs into a bowl and whisked them together with a splash of milk. She poured the egg mixture into a hot skillet and let it cook for a few minutes until it began to set. Maria then added the cooked shrimp and avocado on one side of the omelet and folded the other side over to create a perfect half-moon shape.

After a few more minutes of cooking, Maria carefully flipped the omelet onto a plate and garnished it with a sprinkle of chopped cilantro and a dollop of sour cream. The omelet was a beautiful golden brown color and the shrimp and avocado glistened in the morning sunlight.

Maria and I sat down at the table and dug into the omelet with delight. The combination of the creamy avocado, succulent shrimp, and fluffy eggs was a taste sensation like no other. We savored each bite, enjoying the flavors and textures that danced on our tongues.

As we finished our meal, Maria told me the story of how she had learned to make this recipe. She explained that she had first discovered it while on a trip to California many years ago. She had dined at a charming little café by the beach and was blown away by the fresh and vibrant ingredients used in the dishes.

Maria had struck up a conversation with the chef, who generously shared his recipe for the California Avocado and Shrimp Omelet with her. Since then, Maria had perfected the recipe and made it her own, adding her own special touches and flavors to make it truly unique.

I was grateful to Maria for passing on this delicious recipe to me. It had become a favorite in my household, a dish that I would often make for my family and friends on special occasions or lazy Sunday mornings.

As I left Maria's kitchen that day, I felt inspired and excited to recreate the California Avocado and Shrimp Omelet in my own home. I knew that this recipe would bring joy and happiness to those I shared it with, just as it had done for me that day in Maria's kitchen. And so, armed with Maria's recipe and a newfound confidence in my cooking skills, I set out to spread the joy of this delicious dish to all who crossed my path.