Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 dozen eggs
- ¼ Cup chopped parsley
- 4 Tbsp lemon juice, divided
- ½ tsp salt
- ¼ tsp hot pepper sauce
- 2 California Avocados (1 pound), diced
- 3 Tbsp butter
- 6 oz bay shrimp
- 6 parsley sprigs
- =
Directions
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 warmed serving plate; garnish with parsley sprigs.
To serve, cut omelet into four wedges.