Makes breakfast for two.
Approximate cooking time: 30 minutes
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Note: Items in photo may be slightly different than recipe.Ingredients
- 1/4 lb shrimp, peeled and de-veined
- 1 medium tomato, diced
- 1/2 avocado, diced
- 1 Tbs fresh cilantro, chopped (optional)
- sea salt (optional)
- freshly ground black pepper
- 1 tsp coconut oil
- 4 eggs, beaten
Instructions
- Cook shrimp over medium heat until pink. Chop and set aside.
- Toss tomato, avocado, and cilantro together in a small bowl. Season to taste with sea salt and freshly ground black pepper. Set aside.
- Beat eggs in a separate small bowl.
- Heat a non-stick skillet over medium-high heat. Add coconut oil when hot.
- Pour half of the eggs into the hot skillet, tilting the pan gently to cover the bottom with egg. Tilt pan and lift edges of omelet to allow uncooked egg to spread to the hot part of the pan.
- When eggs are almost fully firm, add shrimp pieces onto one half of the egg.
- Fold omelet in half and cook for a minute more.
- Top with tomato and avocado mixture.
- Repeat for second omelet.
8 Comments
Is this recipe for two people or one?
gabbysaw
Whoops, somehow this recipe sneaked in and was only for one person. I updated it, and it is now correct for 2 people. Apologies.
Jason G.
I liked this recipe, yet the instructions call for adding ‘shrimp and cheese’ to the omelet. Should this be just shrimp ??
Thanks,
richg59
This is awesome, but I would either lose the cilantro or add jalapeño and onion for a salsa. Cilantro just isn’t good without heat, imo.
jdweberg
Lovely recipe. I made this the night before, as I’m usually too rushed on weekdays for more than a grab-and-go breakfast. It held up quite nicely in the fridge overnight and was super-tasty the next morning.
Spectatrix
if you are allergic to shell fish what would you use as a subsitute for week 46. thanks r
Rose Simons
Hi Rose – I’d just use chicken or whatever other meat you like. In particular, I’d use chicken, turkey or some sort of fish. Good luck!
Neely