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Source: Fabulous Food Associations

California Avocado and Shrimp Omelet
Add fruit slices and grapes on the side. This is as tasty for supper as for brunch.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
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1 dozen eggs
1/4 cup parsley, chopped
4 tablespoons lemon juice, divided
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
2 (1 pound) avocados, diced
3 tablespoons butter
6 ounces (3/4) bay shrimp
6 sprigs parsley




Beat together eggs, parsley, 3 tablespoons lemon juice, salt, and hot pepper sauce; reserve.

Gently toss avocado with remaining 1 tablespoon lemon juice; reserve.

Heat butter in a large omelet pan.

Pour egg mixture into pan.

Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top.

Scatter reserved avocado and shrimp over omelet.

Fold omelet in half; heat another minute or two.

Slide onto a warm serving plate; garnish with parsley sprigs.

To serve, cut omelet into four wedges.





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The kids will love this breakfast -- and it's elegant enough to serve for brunch.
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