The omelette with avocado and shrimp is a simple and quick main course to prepare for lunch or dinner.
With just a few simple ingredients, you get not just an ordinary omelette but a versatile and flavorful dish.
The omelette with avocado and shrimp is excellent to eat warm, but it’s just as good at room temperature, making it a great option for a sandwich during a work lunch break.
The recipe is suitable for single individuals who are clumsy in the kitchen or for those who don’t like to spend too much time cooking but want to eat well.
In its uniqueness, when cut into triangles, it serves perfectly as an addition to a mixed appetizer plate.
- Portions: 1Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2.1 oz of cleaned avocado
- 1.4 oz of pickled shrimp
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of grated parmesan
- 1 pinch of salt
Steps
Peel and cut the avocado into small pieces and add the shrimp.
Instead of pickled shrimp, you can use frozen shrimp by thawing them before use.
In a bowl, beat the eggs and add the salt and grated parmesan.
Incorporate the avocado with the shrimp and mix.
Place a small pan on the heat for cooking, add the two tablespoons of extra virgin olive oil, pour the omelette, and cook on moderate heat on both sides.
The omelette with avocado and shrimp with a fresh salad represents a healthy, light, and balanced dinner idea.
