Easy recipe Easy Recipe California Avocado and Shrimp Omelet

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one dozen eggs ¼ cup chopped parsley about four Tbsp lemon (Recipes by ingridients lemon), juice (Recipes by ingridients juice) divided ½ tsp salt ¼ tsp hot pepper sauce (Recipes by ingridients sauce) two California avocados (one pound), diced three Tbsp butter six oz bay shrimp six parsley sprigs Directions Beat together eggs, parsley, three tablespoons lemon (Recipes by ingridients lemon), juice (Recipes by ingridients juice) salt, andhot pepper sauce reserve. Gently toss avocado (Recipes by ingridients avocado) with remaining one tablespoon lemon (Recipes by ingridients lemon) juice reserve. Heat butter in a large omelet pan. Easy Recipe California Avocado and Shrimp Omelet. Pour egg (Recipes by ingridients egg) mixture into pan. Easy Recipe California Avocado and Shrimp Omelet. Cook over medium heat, lifting edges and tilting pan to allow uncooked egg (Recipes by ingridients egg) to run under, until set but still moist on top. Easy Recipe California Avocado and Shrimp Omelet. Scatter reserved avocado (Recipes by ingridients avocado) and Shrimp over omelet. Easy Recipe California Avocado and Shrimp Omelet. Fold omelet in half heat another minute or two. Easy Recipe California Avocado and Shrimp Omelet. Slide onto a warmed serving plate garnish with parsley sprigs. Easy Recipe California Avocado and Shrimp Omelet. To serve, cut omelet into four wedges..